Tuesday, January 3, 2012
Baked Shrimp Scampi
Who wouldn't like a fancy 5 star recipe pulled right out of the freezer?
2 pounds (12-15 count) shrimp in the shell
3 TBSP olive oil
2 TBSP dry white wine
Kosher salt and freshly ground black pepper
12 TBSP (1 1/2 sticks) unsalted butter, at room temperature
4 tsp. minced garlic (4 cloves)
1/4 cup minced shallots
3 TBSP minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp. lemon zest
2 TBSP freshly squeezed lemon juice
1 egg yolk
2/3 cup Panko
Lemon wedges, for serving
1- Preheat oven to 425
2- Peel, devain and butterfly the shrimp, leaving the tails on. 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.
3- 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 tsp. slat, and 1/4 tsp of pepper until combined.
4- Starting from the outer edge of a baking dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp.
5- Crumble the butter mixture evenly over the shrimp.
6- Bake for 10-12 minutes until hot and bubbly. If you like the top browned, place under the broiler for a minute or so. Serve with lemon wedges.
**Randi's Side Notes**
~ When preparing this I split it up between two 8x8 dishes. It was enough for Sam and I for one meal. Shrimp isn't my favorite rewarmed so I didn't want to have any leftovers.
~ I think next time I make this I will make add less of the panko. I found myself scraping a lot of it off which to me seemed like a waste of ingredients.
~ You make this the exact same way as directed above. Put it in a freezer safe, oven safe container and freeze.
~ Thaw it out before baking and bake as directed above (425 for 10-12 minutes)