Mama V’s Shrimp Scampi

View Comments
Today's Most Popular Video
  1. Here's How To Keep Your Family Healthy This Flu Season
  2. MN Family Wants Down Syndrome Diagnoses To Change
  3. The Lowdown: 'Breaking Bad' Dolls Enrage Parents
  4. New Vikings Stadium On Track For 2016 Opening
  5. 4 Things To Know For Oct. 21, 2014

Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons olive oil
2 tablespoons dry white wine
Salt and freshly ground black pepper
3 tablespoons minced fresh parsley leaves
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
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 cloves minced garlic
1/4 cup minced shallots
2/3 cup panko (Japanese dried bread crumbs)
Lemon wedges for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, 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 of pepper until combined.

Starting from the outer edge of an 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. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

View Comments
blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 1,902 other followers