Shrimp stuffed with a garlic butter stuffing, cooked in a white wine sauce.
1 pound large shrimp
⅓ cup dry white wine or vermouth
3 Tbsp olive oil 1 large lemon
½ cup butter
4 cloves garlic
1 tsp fresh ground black pepper
¼ tsp crushed red pepper flakes
2 cups bread crumbs
1 large egg
In a medium sized bowl combine: ⅓ cup dry vermouth, 3 Tbsp olive oil, Juice and zest of one lemon, 1 tsp Fresh ground black pepper, ¼ tsp crushed red pepper flakes, A dash of salt
Peel, clean and butterfly shrimp.
Add shrimp to marinade.
Refrigerate at least 20 minutes.
In a small pot, melt ½ cup of butter with 4 cloves of minced garlic. Cook on low until butter is melted and garlic is just fragrant. Set aside to cool.
Add bread crumbs and one egg yolk to the cooled butter and garlic.
Place the bread stuffing into the curled side of the shrimp.
Place stuffed shrimp in one layer in a baking dish, stuffing side up.
Pour marinade on top of shrimp.
Bake in 425º oven 10-12 minutes.
Let rest 5 minutes before serving.
Serve and Enjoy!
Peace, Love and Good Eating !