Cashmere Apron

shrimp scampi appetizer


Next week is Labor Day and who couldn’t use some great appetizer recipes? This appetizer is “shrimply delicious!” This week we are posting some great appetizer ideas that we hope will get you in the holiday spirit. This shrimp scampi appetizer pairs nicely with one of our favorites, Chalk Hill Chardonnay.

2 pounds (12 to 15 per pound) shrimp in the shell (we bought ours at Whole Foods)
3 Tb good olive oil
2 Tb dry white wine
Kosher salt and freshly ground black pepper
12 Tb (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tb minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp  crushed red pepper flakes
1 tsp grated lemon zest
2 Tb freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

PicMonkey Collage
Preheat the oven to 425 degrees.

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 and if you like, sprinkle some dried panko all over the top.  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. Serves 6. Compliments: Ina Garten




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