This recipe is great for dinner guests because it looks elegant and can easily be put together without a big ordeal. I love serving it with my favorite Italian salad (arugula, balsamic vinegar, olive oil and shaved parmesan), angel hair pasta and mixed berries. Keep in mind that the shrimp are done when they are pink. I buy shrimp that is deveined and has the tail attached. I usually have to butterfly them by cutting the back open more and flattening them.
2 lbs. (16-20 per lb.) fresh shrimp, peeled and deveined with tail intact
3 Tbsp. olive oil
2 Tbsp. dry white wine (I used Tequila last time and it was delicious!)
salt and pepper, to taste
1 stick unsalted butter (at room temperature)
4 tsp. minced garlic (about 4 cloves) (put through a press)
¼ cup finely minced shallots
3 Tbsp. minced fresh flat leaf parsley
1 tsp. minced fresh rosemary leaves
¼ tsp. crushed red pepper (I like the powdered version, not the flakes)
1 tsp. grated lemon zest
2 Tbsp. freshly squeezed lemon juice (never use the plastic lemon…EVER!)
1 extra large egg yolk
2/3 cup panko (Japanese bread crumbs) + extra for sprinkling
lemon wedges
Preheat the oven to 425 degrees. Place the shrimp in a mixing bowl and toss gently with olive oil, wine, 1 1/4 tsp. salt and 1 tsp. pepper. Leave out at room temperature while you prepare the butter and garlic mixture. Don’t do this ahead or overnight.
In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolk, panko, ½ tsp. salt or less and ¼ tsp. pepper until combined.
In an oval 14 - inch baker (or other suitable baking dish), arrange the shrimp in a single, circular layer pushing the butterflied shrimp tummy side down with the tail in the air and tails facing the middle of the pan. Pour the remaining marinade over the shrimp. Drop the butter mixture onto the shrimp using a small ice cream scoop (1/2 oz scoop). You can also just spread it on, but the scoop is more fun, more uniform and easier. Press the scooped mixture to flatten, if you like and sprinkle lightly with extra panko. Bake for 10-12 minutes (my oven requires the longest time) until hot and bubbly and the shrimp are a lovely shade of pink. To make it pretty, brown the top for a minute under the broiler, but don’t get crazy!! Serve with lemon wedges. Serve with al dente angel hair pasta tossed with a little butter, olive oil, lemon juice and parsley. I will wait to receive a thank you note and a bouquet of flowers (pink roses are my favorite) from you for providing you with such an awesome recipe! This is really a great one…originated by Ina, perfected with love by Christi!
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