Baked Shrimp Scampi
2 pounds (12 to 15 per pound) shrimp in shell
3 tablespoons good olive oil
2 tablespoons dry white wine
salt and pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup Panko (Japanese dried bread flakes)
Lemon wedges, for serving
Preheat the oven to 425 degrees.
Peel, de-vein, and butterfly the shrimp, leaving the tails on. 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.
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 pepper until combined.
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 toward the center 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 a broiler for 1 minute. Serve with lemon wedges.
The beauty of this recipe is that it can be made ahead of time and baked just before dinner. I usually serve this with some crusty french bread, angel hair pasta, and roasted asparagus and tomatoes.
**Bake a little longer if the shrimp are crowded in the pan to ensure that shrimp are cooked thoroughly.