On 12/14/2017 1:45 PM, U.S. Janet B. wrote:
>
> Darn, this sounds good!
>
> Baked Shrimp Scampi: Perfect Party Food
> Ina Garten
>
> " 2 pounds (12 to 15 per pound) shrimp in the shell
> " 3 tablespoons good olive oil
> " 2 tablespoons dry white wine
> " Kosher salt and freshly ground black pepper
> " 12 tablespoons (1 1/2 sticks) unsalted butter, at room
> temperature
> " 4 teaspoons minced garlic (4 cloves)
> " 1/4 cup minced shallots
> " 3 tablespoons minced fresh parsley leaves
> " 1 teaspoon minced fresh rosemary leaves
> " 1/4 teaspoon crushed red pepper flakes
> " 1 teaspoon grated lemon zest
> " 2 tablespoons freshly squeezed lemon juice
> " 1 extra-large egg yolk
> " 2/3 cup panko (Japanese dried bread flakes)
> " Lemon wedges, for serving
> Directions
> Preheat the oven to 425 degrees F. Peel, devein, 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 salt, and 1 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, 1/2 teaspoon 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 cut side down with
> the tails curling up and towards the center of 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. If
> you like the top browned, place under a broiler for 1 minute. Serve
> with lemon wedges. {arugula notes: and a hunk of crusty white bread}.
> {arugula notes: my aunty franny and uncle sonny would love this dish}.
> Cook Time: 10-12 minutes
> Prep Time: 15-20 minutes
> Serves: 6 for dinner; 12 for appetizers
One of my favorite go-to recipes, wow!
For the video:
http://www.foodnetwork.com/recipes/i...recipe-1944624
Bit of a mind reader are ya?
Maybe I will use those Chilean Langostines I just thawed this way
tonight....