May 7, 2013

Freezer Meal Swap - December 2012

In December my regular freezer meal group chose not to swap but I still did a mini swap with two friends. Since it was a small swap I figured I could be a little fancier with the meal. I am so happy I did. It was spectacular. Well I thought so anyway. PE didn't care for how lemony it was ("I don't like lemon with my seafood.") but enjoyed it other than that. I will definitely make this again but to please PE's palate I will decrease the lemon.

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Baked Shrimp Scampi
from What's Cookin Chicago
Print Recipe

2 lbs. (12 to 15 per pound) uncooked shrimp
3 Tbsp good olive oil
2 Tbsp dry white wine
kosher salt and freshly ground black pepper
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tbsp minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp 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. If necessary, peel and devein 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 with the tails curling up. 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.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer with the tails curling up in a disposable foil baking dish. Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover with a double sheet of foil. Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 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.

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