Baked Shrimp Scampi

Baked Shrimp Scampi

Last week we spent a few days visiting with our daughter Barbara who is an excellent cook. This dish was served for dinner one evening. It certainly will be a repeated dish in our house. Thank you Barbara for sharing the recipe.

Baked Shrimp Scampi

2 pounds (12 to 15 pound) shrimp in the shell

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons unsalted butter at room temperature

4 teaspoons minced garlic

1/4 cup minced shallots

3 tablespoons minced fresh parsley

1 teaspoon minced fresh rosemary leaves

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

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Preheat oven to 425 degrees.

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Peel, devein, and butterfly the shrimp (see note), 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.

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In a small bowl, smash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, egg yolk, panko, 1/2 teaspoon salt and 1/2 teaspoon salt

and 1/4 teaspoon pepper until combined.

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Place shrimp in a gratin dish butterflied open with tail curled and pointing toward center of dish positioned with flesh against the outer edge of the dish. Top with layer of crumbled mixture. Bake shrimp for 10 minutes or until done.

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This recipe is great served over capellini pasta.

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Note: Butterfly shrimp means they're cut around the outer curve but not all of the way through. The shrimp open like a book which helps to cook so fast and the. Cut each shrimp deeply enough to open but not to cut in half. When placing in the gratin dish, stand each shrimp opened against the rim of the dish with the tail pointing in toward the center of the dish.