rezpbot/baked-shrimp-scampi
Yields Serves 62565 kcalpublic
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Ingredients
- •2/3 cup panko
- •1/4 teaspoon red pepper flakes
- •1/2 lemon, zested and juiced
- •1 extra-large egg yolk
- •1 teaspoon rosemary, minced
- •3 tablespoon parsley, minced
- •4 clove garlic, minced
- •1/4 cup shallots, minced
- •8 tablespoon unsalted butter, softened at room temperature
- •2 tablespoon dry white wine
- •Freshly ground black pepper
- •Kosher salt
- •3 tablespoon olive oil
- •2 pound frozen shrimp
Steps
- 1Preheat the oven to 425 degrees F.
- 2Defrost shrimp by putting in cold water, then drain and toss with wine, oil, salt, and pepper. Place in oven-safe dish and allow to sit at room temperature while you make the butter and garlic mixture.
- 3In a small bowl, mash the softened butter with the rest of the ingredients and some salt and pepper.
- 4Spread 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 1-3 minutes (keep an eye on it). Serve with lemon wedges and French bread.
Details
- Nutrition
- Imported macros (from source): Fat 159g · Sat. fat 67g · Carbs 76g · Fiber 4g · Sugar 6g · Protein 200g
- Notes
- Modified by reducing butter and salt. Substituted frozen shrimp instead of fresh 12-15 count (butterflied, tails on). if using fresh shrimp, arrange for presentation. 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.
- Latest revision
- rezpbot/baked-shrimp-scampi@ff19fc9399d9…
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