Baked Shrimp Scampi

I want to blog about something else besides Abbey all the time but it is just so hard when she is just so darn cute. So here is my attempt to share about other things going on in our family.

I love to cook. I don't like to bake but I love to cook so I hope to introduce some of my favorite recipes now and then. The picture above does not do this dish justice but it is definitely one of our favorite shrimp recipes. Abbey is not a fan of sea food yet so she usually eats something else. Not ideal to make two meals for dinner but we love it so much it's worth it. Try it out and let me know what you think.

Ingredients:
1 lb. large shrimp in the shell (I use about 20/lb. size)
1 1/2 tbsp. olive oil
1 tbsp. dry white wine
Kosher salt and black pepper
4 tbsp. unsalted butter, at room temperature
4 tsp. minced garlic (about 4 cloves)
2 tbsp. minced shallots
1 1/2 tbsp. minced fresh parsley
1/2 tsp. minced fresh rosemary leaves
1/4 tsp. crushed red pepper flakes
1/2 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
1/2 large egg yolk, lightly beaten
1/3 cup panko
Lemon wedges, for serving

Directions:
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.