Fish and Shrimp Recipes
2 pounds (about 15 per pound) fresh or frozen shrimp
3 Tblsp. olive oil
2 Tblsp. Chardonnay
12 Tblsp. room temperature unsalted butter
4 tsp. minced garlic
1/4 cup minced shallots
3 Tblsp. minced fresh parsley
1 tsp. minced fresh rosemary
1/4 tsp red pepper flakes
1 tsp. lemon zest
2 Tblsp. fresh lemon juice
1 egg yolk
2/3 cup panko bread flakes
If the shrimp is frozen, first thaw in cold water. Leaving the tails on, peel and devein the shrimp. Butterfly the shrimp. If you are using smaller shrimp, you will have to lessen the baking time!
Transfer the shrimp to a medium-sized mixing bowl. Add the olive oil, wine, 2 teaspoons of salt and 1 tsp of pepper to the bowl of shrimp, and toss gently. While you prepare the butter mixture, put this to the side and allow to sit at room temperature.
Mix the softened butter, the garlic, the shallots, parsley, rosemary, red pepper flakes, lemon zest, juice, egg yolk, panko bread crumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper together in a small bowl.
Arrange the shrimp around the perimeter of a 14-inch oval casserole dish, butterflied side down with the tails curled up and over the shrimp. Pour the leftover marinade over the shrimp.
Crumble the butter mixture over the top of the shrimp.
In a preheated 425°oven, bake for 25 minutes until the shrimp is cooked through.