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

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....

There's a shrimp recipe very popular in the 70's, called "Shrimp de Jonge" (don't know
if spelling is correct), that is really good and is made in a similar manner...baked with buttered
crumbs on top. I made it once for a neighbor's moving-away dinner, and every bit was
subject to second and third helpings, so I guess it was tasty. ;-))

N.