Garlic, butter, and panko bread crumbs top this shrimp and form a luscious sauce for dipping bread.
Author: Lucy Brewer
2lbsshrimppeeled, deveined, and butterfield with tails intact
3tablespoonsdry white wine
1 1/2sticksunsalted buttersoftened
1/4cupfinely minced shallots
1/2teaspoondried rosemary leaves or 1 teaspoon fresh chopped rosemary
1/4teaspooncrushed red pepper flakes
Juice from one lemon
2/3cuppanko bread crumbs
1/4teaspoonfreshly ground black pepper
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.
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.
Adapted from Baked Shrimp Scampi in Ina Garten's Back to Basics cookbook.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.