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Suggest a better descriptionDirections
Preheat the oven to 425 degrees F.
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. 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.
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Serving Size: 1 (1537g) | ||
Recipe Makes: 1 | ||
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Calories: 2637 | ||
Calories from Fat: 2059 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 228.8g | 305 % | |
Saturated Fat 120g | 600 % | |
Monounsaturated Fat 78.5g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 674mg | 207 % | |
Sodium 3719.7mg | 128 % | |
Potassium 782.2mg | 21 % | |
Total Carbohydrate 134.4g | 40 % | |
Dietary Fiber 12.9g | 51 % | |
Sugars, other 121.6g | ||
Protein 27.8g | 40 % | |
Powered by: USDA Nutrition Database 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: 2637
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