Source: Barefoot Contessa: Back to Basics
I used to not like shrimp. My only exposure to it was shrimp cocktail when I was younger, and I found the texture kind of weird and I didn't love cocktail sauce. Now, shrimp is one of my favorite foods! Baked, fried, you name it, I'm eating it!
Like Annie, where I originally saw this recipe, I love the fact that I already had everything on hand. I didn't have fresh parsley or rosemary, so I just used dried this time. It turned out divine! The only change I would make for the future is not to pour the ENTIRE olive oil mixture over the shrimp. It seemed like a little bit too much liquid.
Baked Shrimp Scampi
1 lb. large shrimp in the shell
1 1/2 tbsp. olive oil
1 tbsp. dry white wine
Kosher salt and black pepper
4 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots
1 1/2 tbsp. minced fresh parsley
1/2 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/2 large egg yolk, lightly beaten
1/3 cup panko
Lemon wedges, for serving
Preheat the oven to 425 degrees F.
Peel and devein the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 teaspoon salt, and 1/2 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 pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/4 teaspoon salt, and a pinch of black pepper until combined.
Starting from the center of an oval or round baking dish, arrange the shrimp in a single layer in 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. Place under the broiler for 1 additional minute to brown the top. Serve with lemon wedges.