Here is a delightful little shrimp dish that would be good enough for company. Don't have a come apart when you see the amount of butter in this recipe. When divided over 4 servings, its not all that much and its not like you are going to eat it every day. I served this with some wild rice and roasted asparagus and it worked beautifully.
Adapted from Back to Basics by Ina Garten
Makes 4 servings
1 1/2 lb large shrimp (I used 21-25 count shrimp)
1 1/2 tablespoons good olive oil
1 1/2 tablespoons dry white wine
Kosher salt and freshly ground black pepper to taste
6 tablespoons unsalted butter
4 cloves minced garlic
2 tablespoons minced shallots
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
a pinch of crushed red pepper flakes
1/2 teaspoon grated lemon zest
1 tablespoons freshly squeezed lemon juice
1 egg yolk
1/3 cup panko (Japanese dried bread flakes)
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp if desired, leaving the tails on (to butterfly the shrimp, cut the shrimp almost all the way through so that the flesh lies flat). Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 1 teaspoons salt, and 1/2 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In food processor, finely chop garlic, shallots, parsley and rosemary. Add lemon zest, lemon juice, egg yolk, 1/4 teaspoon salt and 1/4 teaspoon pepper and butter and pulse to thoroughly combine. Remove to a bowl and fold in the panko. If you do not own a food processor, 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 1/4 teaspoon of pepper until combined.
In food processor, finely chop garlic, shallots, parsley and rosemary. Add lemon zest, lemon juice, egg yolk, 1/4 teaspoon salt and 1/4 teaspoon pepper and butter and pulse to thoroughly combine. Remove to a bowl and fold in the panko. If you do not own a food processor, 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 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 (I did not do this - too picky for just us; I would do this for company though because I think the presentation would be nice). 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.
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