So good you won’t want to share….. it’s shellfish!!
The shrimp were bathed in a mixture of chicken broth and butter to lighten a usually calorie laden dish but none of the decadence of the dish was lost due to the addition of the broth. The subtle hints of heat from the red pepper flake and fresh combination of the lemon and parsley really helped to elevate the scampi. What really set it apart from most other scampi I have had before was the panko crust. I loved the additional texture it provided and it kept me going in for more!
Trust me, you must absolutely try this. I can’t rave about it enough. I’m siting here remembering what it tasted like and my mouth is now watering! Okay, off to the grocery store again, hopefully it’s on sale! Enjoy
- 1 pound of shrimp in the shell
- 2 tablespoons olive oil
- Kosher salt and ground pepper to taste
- 4 tablespoons unsalted butter
- 3 tablespoons of chicken broth
- 4 cloves of garlic, minced
- ⅛ cup minced shallots
- 1 tablespoons minced fresh parsley leaves
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon grated lemon zest
- 1 tablespoons freshly squeezed lemon juice
- 1 large egg yolk
- ¼ cup panko crumbs
- Lemon wedges, for serving
- Preheat the oven to 425 degrees F.
- Peel, de-vein, and butterfly the shrimp, leaving the tails on.
- Place the shrimp in a mixing bowl and toss gently with the olive oil, salt and 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, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, and chicken broth
- 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.