I've had a taste for shrimp...and this recipe looked and sounded yummy! I don't think I've tried a Barefoot Contessa recipe before :) We served it over thin spaghetti along with a salad.
*2 lbs. shrimp (in the shell)
*3 T olive oil
*2 T dry white wine
*Kosher salt (we used sea salt) and ground black pepper
*12 T unsalted butter, or 1 1/2 sticks (we only used 1 stick, and it turned out fine)
*4 tsp minced garlic
*1/4 cup minced shallots (we skipped this)
*3 T minced parsley leaves
*1 tsp minced rosemary leaves
*1/4 tsp crushed red pepper flakes
*1 tsp grated lemon zest
*2 T lemon juice
*1 extra large egg yolk
*2/3 cup Panko (Japanese bread crumbs)
*lemon wedges for serving
1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. 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 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.
Eggplant Tomato "Stuffing" Bake
3 months ago