Preheat oven to 425 degrees.
Peel, devein and butterfly shrimp leaving tails on.
Marinade shrimp in olive oil, dry white wine, 2 teaspoons salt and 1 teaspoon pepper. Put aside at room temperature while you make topping mixture.
For topping add into bowl the butter, garlic, shallot, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and egg yolk. Mash ingredients together and mix well. Add Panko and mix in.
In oval oven safe dish about 1 1/2 inch deep, place shrimp flat side down with tail curling up. Go around dish from the outer edge in to fill dish. Pour remaining marinade over shrimp. Sprinkle butter mixture evenly over shrimp. Bake for 10-12 minutes until hot and bubbly. If you like place under broiler for 1 minute for browning. Sprinkle with fresh lemon juice immediately after taking out of oven. Serve.
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|Serving Size: 1 Serving (704g)|
|Recipe Makes: 2|
|Calories from Fat: 928 (57%)|
|Amt Per Serving||% DV|
|Total Fat 103.1g||137 %|
|Saturated Fat 49.5g||248 %|
|Monounsaturated Fat 35.5g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 968.1mg||298 %|
|Sodium 1788mg||62 %|
|Potassium 1179.3mg||31 %|
|Total Carbohydrate 66.6g||20 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 62.7g|
|Protein 104.3g||149 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1629
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