April 04, 2013Shrimp. It's the first thing to go at a party. Why not? Shrimp is delicious. This week I got a great deal on some U 15s and decided on scampi — shrimp with butter, lot's of garlic and white wine from a recipe loosely based on the way my husband used to make it at the Steak & Brew in New York (many, many years ago).
1 lb. U 15 shrimp, peeled, cleaned and butterflied
Ĺ stick butter
2 tablespoons extra virgin olive oil
2 heaping tablespoons chopped garlic
Ĺ cup white wine (or more)
1/3 cup panko
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt and pepper to taste
Preheat oven to 400 degrees.
Arrange butterflied shrimp (with the tail standing up) in a shallow baking dish. In a small pan melt butter with olive oil over medium heat. Add garlic and simmer for about 5 minutes. Meanwhile, in a small bowl combine panko with Parmesan cheese and parsley.
Pour wine around shrimp to about 1/4 inch. Sprinkle crumb mixture over each shrimp. Using a tablespoon ladle butter garlic mixture over each shrimp.
Bake shrimp at 400 for 15 minutes or until shrimp are cooked throughout.
Taste sauce and season with salt and pepper, if you wish.