Barefoot Contessa's Baked Shrimp Scampi

By ILUV2COOK-3

I saw this Sunday morning and it looked yummy! I'm putting here for safe keeping. Show: Barefoot Contessa Episode: Italian Every Time



Read more: http://www.food.com/recipe/barefoot-contessas-baked-shrimp-scampi-348894#ixzz1GKjLU2K1

Ingredients

• 2 lbs shrimp, in the shell, 12 to 15 count
• 3 tablespoons olive oil
• 2 tablespoons dry white wine
• kosher salt & freshly ground black pepper
• 12 tablespoons unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallot
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaf
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• lemon wedge

Details

Servings 6
Preparation time 20mins
Cooking time 53mins

Preparation

Step 1

1 Preheat the oven to 425 degrees F.
2 Peel, devein, and butterfly the shrimp, leaving the tails on.
3 Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
4 In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
5 Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish.
6 Pour the remaining marinade over the shrimp.
7 Spread the butter mixture evenly over the shrimp.
8 Bake for 10 to 12 minutes until hot and bubbly.
9 If you like the top browned, place under a broiler for 1 minute.
10 Serve with lemon wedges.