This recipe is from the Food Network site and is titled, Baked Shrimp Scampi, 2008, Barefoot Contessa Back to Basics.
- 2 pounds (12 to 15 count per pound) shrimp in the shell
- 3 tablespoons olive oil
- 2 tablespoon dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoon mince garlic (4 cloves)
- 1/4 cup minced shallots
- 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
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Preheat 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 taspoons 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 peppr flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspon pepper until combined.
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 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.
Note: I used a round gratin dish and I couldn’t get the tails to stand up the way Ina did. I arranged them so the tails were all going in the same direction which looked really pretty, even if they weren’t standing up.