After I got laid off last December, I made it a point to help us to eat out at restaurants less. Between having Carter and living off of one paycheck, going out for dinner on the weekends for “date nights”, just wasn’t as feasible. As a result, I started to have a lot of fun with our in-home weekend dining. This is definitely one of those recipes, as it was as good as anything I’ve had out, but we enjoyed it in our sweats while watching one of our favorite shows and drinking a Limóncello Martini that didn’t cost $10.
I didn’t really make many changes to the original recipe, except for the addition of some grape tomatoes I had on hand. They were great broken over some crusty bread I warmed in the oven to go along side our dinner. I will definitely make this again, as it was delicious. Feel free to adjust the recipe as necessary to make dinner for 6, 4, 2, or even just 1, the original recipe says it serves 6, and I think that is pretty accurate.
Oh, and in case you’re wondering, I found a new job this past August, and have been happily working from home since.
- 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
- 1 pint grape tomatoes
- Lemon wedges, for serving
- 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. Place tomatoes in between the shrimp. Pour the remaining marinade over the shrimp and tomatoes.
- 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.