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Ingredients
- 2 lbs. large raw shrimp (12-15 count per pound)
- 3 Tbsp. olive oil
- 2 Tbsp. white wine
- Sea salt
- Freshly ground black pepper
- 1 stick butter, softened
- 4 tsp. minced garlic
- 1/8 cup finely chopped onion
- 1 Tbsp. dried parsley
- 1/2 tsp. dried rosemary or thyme
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. grated lemon zest
- 2 Tbsp. freshly-squeezed lemon juice
- 1 egg yolk
- 2/3 cup coarse homemade bread crumbs
- Lemon wedges
Details
Adapted from coastaljournal.com
Preparation
Step 1
Preheat oven to 425 degrees. Peel and devein shrimp but leave the tails intact. Butterfly shrimp by cutting a deep slit around the outer edge and spread them open. Combine oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Add shrimp and marinate for at least 30 minutes.
In a small bowl, combine butter with garlic, onion, herbs, red pepper flakes, lemon zest and juice, egg yolk, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Butter 6 individual shallow ramekins or a 14-inch oval baking dish or comparable shallow casserole dish. Arrange shrimp in a single layer. Pour marinade over shrimp. Spoon and pat butter mixture evenly over shrimp. Bake for 10-15 minutes. For further browning, broil 1 minute. Garnish with lemon wedges.
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