6 people
DINNER
Ina Garten Back to Basics (p. 128)
Shrimp - 2 lbs
Garlic - 4 cloves
Shallots - 2
Parsley - 3 sprigs
Rosemary - 1 sprig
Lemons - 1
White wine - 2 tbl
Red pepper flakes - 1⁄4 tsp
Panko - 2⁄3 cup
Unsalted butter - 1 1⁄2 sticks
Eggs - 1
Butter - bring to room temperature
Garlic - mince to yield 4 tsp
Shallots - mince to yield 1/4 cup
Parsley - mince to yield 3 tbl
Rosemary - mince to yield 1 tsp
Lemon - zest to yield 1 tsp, juice to yield 2 tbl
Egg - separate yolk from white
Preheat the oven to 425 degrees.
Peel, devein and butterfly the shirmp if needed, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with 3 tbl of olive oil, the white wine, 2 tsp salt and 1 tsp 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 tsp salt and 1⁄4 tsp 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 if you desire.