Page 65 - 201415_TOH_Cookbook

BAKED
SHRIMP SCAMPI
LURIE FAMILY, RIVER VALE, NJ
“This is a family favorite, especially on trips home from school.” The Lurie Family
PREPARATION
1. Preheat oven to 425°F. Have a 14- inch grain dish ready.
2. Peel, devein and buterly the shrimp, leaving the tails on. Transfer the shrimp to a bowl and coat with olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Allow to mari- nate at room temperature.
3. In a small bowl, mash together
the buter, garlic, shallots, parsley, rosemary, red pepper lakes, lemon zest and juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Staring from the outer edge of the grain dish, arrange the shrimp in a single layer, cut-side down, with the tails curling up and towards the cen- ter of the dish. Pour the remaining marinade over the shrimp. Spread the buter mixture evenly over the shrimp.
5. Bake unil the grain is hot and bubbly and the shrimp are cooked through, 12 to 15 minutes. To brown the top, place under the broiler for 1 minute. Serve with lemon wedges.
INGREDIENTS
Serves 6
2 pounds large shrimp (12 to 15 per pound)
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt
Freshly ground black pepper
1 sick (8 tablespoons) unsalted buter, at room temperature
4 teaspoons minced garlic (about 4 cloves)
1/4 cup minced shallots
3 tablespoons chopped fresh Italian parsley
1 teaspoon chopped fresh rosemary 1/4 teaspoon dried red pepper lakes 1 teaspoon lemon zest 2 tablespoons lemon juice 1 extra-large egg yolk 2/3 cup panko breadcrumbs Lemon wedges, for serving
Taste of Home – Page 55