INGREDIENTS
- 2 lbs raw shrimp (12-15 per pound)
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- Salt and better
- 12 tablespoons butter at room temperature
- 4 cloves garlic, minced
- ¼ cup minced shallots
- 3 tablespoons parsley
- 1 teaspoon minced rosemary
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1 egg yolk
- 2/3 cup ritz cracker crumbs
INSTRUCTIONS
Preheat oven to 425 degrees
Peel and devein shrimp. Place the shrimp in the mixing bowl and toss with olive oil, wine, 2 teaspoons of salt and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
Mix softened butter with the garlic, shallots, parley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, ritz cracker crumbs, ½ teaspoon salt and ¼ teaspoon pepper.
Put the shrimp in the pan with the extra marinade. Spread the butter mixture on top of the shrimp. Bake for 10 to 12 minutes until hot and bubbly.
Recipe by Debbie
Peg's Favorite Recipes 
INGREDIENTS
INSTRUCTIONS
Preheat oven to 425 degrees
Peel and devein shrimp. Place the shrimp in the mixing bowl and toss with olive oil, wine, 2 teaspoons of salt and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
Mix softened butter with the garlic, shallots, parley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, ritz cracker crumbs, ½ teaspoon salt and ¼ teaspoon pepper.
Put the shrimp in the pan with the extra marinade. Spread the butter mixture on top of the shrimp. Bake for 10 to 12 minutes until hot and bubbly.
Recipe by Debbie
Share this: