This is a great take on Shrimp Scampi that comes from Ina Garten, the Barefoot Contessa of the Food Network. A great appetizer or shrimp dish for any meal that will definitely impress. As you see by my picture, it is easy to cut the recipe in half when 2 pounds of shrimp is not needed. When I am arranging the shrimp in the dish I top each shrimp with a pat of the butter mixture and if there is any remaining I toss it on top of the dish before baking. Make sure to butterfly your shrimp or you won’t be able to get them to stand up straight. Enjoy!
2 lbs. (12 to 15 per pound) shrimp in the shell
3 Tbsp. avocado or olive oil
2 Tbsp. dry white wine
Kosher salt and freshly ground black pepper
12 Tbsp. ( 1-1/2 sticks) unsalted butter, at room temp.
4 tsp. minced garlic cloves (4 cloves)
1/4 C. minced shallots
3 Tbsp. minced fresh parsley leaves
1/4 tsp. crushed red pepper flakes
1 tsp. grated lemon zest
2 Tbsp. freshly squeezed lemon juice
1 extra-large egg yolk
2/3 C. panko bread crumbs
Lemon wedges, for serving
Preheat the oven to 425 degrees. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with 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, 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 a 14-inch dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. 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.
Yields: 6 servings