An elegant and delicious shrimp scampy dish

Have you been invited to your family's house for the holidays and asked to bring a "dish". This dish will be a show stopper. The originally recipe is an Ina Garten recipe that I modified over the years til I got to this point. I like a lot of garlic and use quite a bit.  I brought it once to a holiday party and the hostess told me they used the left overs over pasta the next day for dinner and enjoyed the meal very much!

Shrimp Scampi - baked

Ingredients

2 pounds peeled, deveined and butterflied shrimp – 20 count size
1/2 cup Extra-virgin olive oil
½ cup dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
15 cloves minced garlic
2 large shallots, minced small
3 tablespoons minced fresh parsley leaves
1 teaspoon minced rosemary leaves – if not fresh you have to grind them small
1 teaspoon crushed red pepper flakes
2 full lemons zested and the juice squeezed from one
1 extra-large egg yolk
1 cup panko bread flakes
2 tablespons of parsley flakes
Directions

Preheat the oven to 425 degrees F.

Place the shrimp in a shallow glass dish (I use a 9 by 13) 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.

Carefully spread the garlic/butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. I like it to have a slightly browned top, so I carefully place under a broiler for 1 minute or so – never leaving it and watching it like a hawk.

I serve it with French bread that I have cut thinly on a diagonal, brushed with EVOO and placed under a broiler till slightly browned.

This dish can serve as a brushetta type mixture, or using the bread to scoop up the yummy liquid.  You can cut the garlic in half if you don’t like so much.  I love the lemon and garlic and think this dish is delicious the way I have modified it over the last 2 years.