Wednesday, March 4, 2009
Pour some fat on me....
So Chris had a really rough day at work yesterday so i decided to make him a non-diet food that he LOVES. Shrimp Scampi. But i had this GREAT sounding recipe in my google reader from Annie Eats that i knew i had to try! I didn't have all the ingredients on hand but it still turned out amazing! So here's my version of her tasty treat! Notice below i wrote in the changes of the amount i used... for a smaller serving go to her blog or basic half it.
Baked Shrimp Scampi
1 lb. large shrimp in the shell (I used this bag of shrimp that was on sale... it was like 50 med shrimp)
3 1/2 tbsp. olive oil
1 tbsp. dry white wine (didn't have any so i added in more olive oil and a splash of vinegar)
salt and black pepper
8 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots (so i didn't have any of these, so i used chopped up finely white onions)
1 1/2 tbsp. minced fresh parsley (mine was dried)
1/2 tsp. minced fresh rosemary leaves (dried again)
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest (didn't have any so i used more juice)
2 1/2 tbsp. freshly squeezed lemon juice
1 large egg yolk, lightly beaten
1/3 cup panko (yeah non again so i used bread crumbs)
Lemon wedges, for serving and non AGAIN!)
Preheat the oven to 425 degrees F.
Peel and devein the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 teaspoon salt, and 1/2 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, 1/4 teaspoon salt, and a pinch of black pepper until combined.
Starting from the center of an oval or round baking dish, arrange the shrimp in a single layer in 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. Place under the broiler for 1 additional minute to brown the top. Serve with lemon wedges.
This is a finished result (wish i would have taken a picture of my lovely shrimp before the bread crumbs)... pardon the black spots... i was slightly distracted by my lovely husband when we walked in the door!