![]() ![]() If you like the top browned, place under a broiler for 1 minute. Bake for 10 to 12 minutes, until hot and bubbly. Spread the butter mixture evenly over the shrimp. Pour the remaining marinade over the shrimp. Sprinkle a little of the cracker mixture over the filling and drizzle each shrimp with melted butter. 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 toward the center of the dish. To make the topping, melt the butter and combine one tablespoon with the crushed crackers. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Allow to sit at room temperature while you make the butter and garlic mixture. ![]() Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Peel, devein, and butterfly the shrimp, leaving the tails on. ![]()
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