- 8
- 20 mins
- 30 mins
Ingredients
- 2 lb shrimp in the shell
- 3 tbsp extra virgin olive oil
- 2 tbsp dry white wine
- Salt and freshly ground pepper
- 12 tbsp (1 1/2) sticks unsalted butter, at room temperature
- 2 cloves garlic, minced
- 2-3 tbsp shallots, minced
- 3 tbsp minced fresh parsley leaves
- 1 tsp minced fresh rosemary leaves
- 1/4 tsp crushed red pepper flakes
- 1 tsp grated lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1 extra large egg yolk
- 2/3 cup Panko crumbs
- Lemon wedges, for serving
Preparation
Step 1
Preheat oven to 425F.
Peel, devein and butterfly the shrimp, leaving the tails on (optional). Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 tsp salt and 1 tsp pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, Panko crumbs, 1/2 tsp salt and 1/4 tsp pepper until combined.
Starting from the outer edge of a 14" oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the centre of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes until hot and bubbly. If you like the top browned, place under broiler for 1 minute. Serve with lemon wedges.