Thursday, January 6, 2011


by Barefoot Contessa - prepared by Chef Elise


  • 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)
  • 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. 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.

Voila!  It's that simple!

Elise's day to cook!  Yay!!  That always makes me a happy camper not only because it frees me up to get our house together (since we just moved into it) but also because of what delectable tasty treat she's going to make. This dish was in no way a disappointment!  To quote my hubby, "I wouldn't have been surprised to have ordered this at Red Lobster".  This was a fabulous dish, no wonder it has 5 stars rating the recipe at  If you are a shrimp lover, you will never want to go out to eat when you're craving shrimp.  This dish is simple to make plus it's fantastic!  We served it on a bed of angel hair pasta quickly stirred up with butter, 1 tbsp. fresh lemon juice, one or two garlic cloves, minced and a dash of red pepper flakes, salt to taste.  Thanks Lisee!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...