Garlic, butter, and panko bread crumbs top this shrimp and form a luscious sauce for dipping bread.
Prep Time40 minutesmins
Cook Time12 minutesmins
Total Time52 minutesmins
Servings: 6servings
Calories: 462kcal
Author: Lucy Brewer
Ingredients
2lbs.extra-large or jumbo shrimp, peeled, deveined, and butterflied with tails intact
Marinade:
3tablespoonsolive oil
3tablespoonsdry white wine (Sauvignon Blanc is a good choice)
2teaspoonskosher salt
1teaspoonpepper
Topping:
1 ½sticks unsalted butter, softened
2tablespoonsminced garlic
¼cupfinely minced shallots
¼cupchopped parsley
½teaspoondried rosemary leaves or 1 teaspoon fresh chopped rosemary
¼teaspooncrushed red pepper flakes
2teaspoonslemon zest
2tablespoonsfresh lemon juice
⅔cuppanko bread crumbs
½teaspoonkosher salt
¼teaspoonfreshly ground black pepper
Instructions
Marinate Shrimp:
Place shrimp in a large bowl and add olive oil, wine, salt, and pepper. Mix gently and let rest for about half an hour at room temperature.
Topping:
Mash butter with remaining ingredients.
In a shallow gratin dish, arrange shrimp in dish with tail up, starting at the outer edge of dish and working your way to the middle, then pour the remaining marinade over the shrimp.
Using your fingers, spread the butter mixture evenly over the shrimp. It will be clumpy but that's fine.
At this point, you can place the shrimp in the refrigerator and remove about 45 minutes before you're ready to eat.
Preheat the oven to 425.
Bake shrimp for about 12 minutes, until top is browned and butter is bubbly. You can broil for a few seconds if you want the top more browned.
Serve with extra lemon wedges.
Notes
Slightly adapted from Baked Shrimp Scampi in Ina Garten's Back to Basics cookbook.