Baked Shrimp Scampi


Joel and I don't really celebrate Valentine's Day.  To us, it's really just a Hallmark holiday, and who really needs all those chocolates and flowers, anyway?  So, we tend to just opt for a slightly "nicer than normal" home-cooked meal rather than making dinner reservations 3 weeks in advance, fighting crowds, and paying much to much for a meal at a restaurant.  This year, I made this Ina Garten recipe that I found on The Food Network's website.  I've made it before, and it was absolutely delicious, but I haven't gotten around to making it again until now.  I halved the recipe and served it with a side of linguine, tossed with olive oil, lemon juice, and parsley.

2 pounds (12-15 per pound) Shrimp
3 tablespoons Olive Oil
2 tablespoons Dry White Wine
Kosher Salt & Fresh Ground Black Pepper
12 tablespoons (1 1/2 sticks) Unsalted Butter, at room temperature
4 teaspoons Garlic, minced (4 cloves)
1/4 cup Shallots, minced
3 tablespoons Fresh Parsley, minced
1 teaspoon Fresh Rosemary, minced
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Grated Lemon Zest
2 tablespoons Lemon Juice
1 Egg Yolk
2/3 cup Panko Crumbs
Lemon Wedges, for serving

Peel, de-vein, and butterfly the shrimp, leaving the tails on.  Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of 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, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until combined.  Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer, but 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 at 425 degrees 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.