Preheat oven to 425. 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 and 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 and red pepper
flakes, lemon zest, lemon juice, egg, panko, 1/2 t
salt and 1/4 t 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 10-12
minutes until hot and bubbly. If you like the top
browned, place under a broiler for 1 minute.
Serve with lemon wedges.
The first time we made this using salted butter.
It was a little salty. Second time we cut down on
the salt. We think you could use 1 stick of
butter instead of 1 1/2. Maybe next time we will
use 1 stick of unsalted butter. It is still
wonderful regardless.
Serving
Suggestions
With a salad and French Bread.
Originally Submitted
4/19/2013
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