We love when we find a good deal on food! This week at Harris Teeter, you can buy 1-2lb bag of frozen shrimp and get 2 FREE! When we stockpile (you can find out more about the ins and outs of stockpiling at our coupon classes), we want to be sure we use what we buy (or donate extra food to charity).
Tonight I made very delicious dish with my newly purchased shrimp! I thought I would share (and since it is Sunday Recipe Day) it with all of you.
The Barefoot Contessa’s Baked Shrimp Scampi
2 lbs. (12-15/pound) shrimp in the shell
3 tbsps olive oil
2 tbsps dry white wine
salt and pepper
1 1/2 stick butter, room temperature
4 cloves garlic, minced
1/4 cup minced shallots
3 tbsps minced fresh parsley
1 tsp minced fresh rosemary
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 tbsps fresh lemon juice
1 egg yolk
2/3 cup panko
Preheat oven to 425º.
Peel, devein and butterfly the shrimp, leaving the tails intact. Place in a mixing bowl and mix lightly with the olive oil, wine, 2 tsps salt and 1 tsp pepper. Let the bowl sit at room temperature, marinating, while mixing the butter/garlic/panko mixture.
In another bowl, mix the butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt and 1/4 tsp pepper until well combined.
Arrange the shrimp in a single layer in the gratin dish, cut side down with the tails pointing up. Pour the remaining marinade over the shrimp and evenly sprinkle the topping over the shrimp.
Bake for 10 to 12 minutes or until the shrimp are thoroughly cooked and pink.