Shrimp Scampi and the Sniffles

I've been fighting off a cold the past week hoping not to let in get in the way of final exams. Just when I thought I had gotten over it, back it came, in full effect, aching sinus pressure and all. So as I lay in bed watching the Food Network all day Saturday, I saw Ina Garten make this dish and decided to try it myself. The outcome was delicious and full of flavor, so much that even I could taste it despite my nasal blockage.

For 6 servings you will need:

2 pounds (12 to 15 per pound) raw shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
salt and black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup bread crumbs
Lemon wedges, for serving

First, peel and de-vein the shrimp. If you plan to make this as an appetizer for a cocktail party you can leave the tails on (I gave the job to Vince so the tails came off for greater ease in chowing down later). Toss the shrimp gently with 3 tablespoons olive oil, 2 tablespoons wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

Second, in a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

The original recipe calls for baking the shrimp in a single layer at 450 for ten minutes. Since Vince and I halved the recipe, we went ahead and cooked the shrimp in a skillet. In a heavy skillet, over medium heat, we arranged the shrimp in a single layer and poured the marinade over the shrimp. You may need to add little more oil or wine depending on your taste and the size of your skillet. Then, put the butter mixture directly on top of the shrimp. Closely watch the shrimp, rotating to cook evenly. Cooking time will vary depending on the size of the shrimp. I usually let shrimp cook 30-45 seconds after turning pink throughout.

We had this Scampi as a side to some Fusilli in a light tomato sauce served with toasted Focaccia. I have just enough wine left over, I think I'll try it with some chicken later this week! Ummm-hmmmm.