QUICK, EASY, AND DECADENT - DINNER IN ONLY 15 MINUTES!
I had a little dinner party with the girls the other night but I was a little pressed for time. So I ran downstairs to the grocery store (I'm a lucky duck... organic grocery store on the first floor of my building) and picked up some shrimp. The rest of the ingredients I already had on hand. It went so well that all of the shrimp was eaten and I felt like a terrible for host for not doubling the recipe! I also couldn't believe how easy it was. The hardest part was deveining and butterflying those suckers. Next time I think I'll buy them already deveined. Overall, though, it only took 15 minutes from beginning to end. Not bad, friends. In any event, I served it with roasted zucchini and chocolate cheese cakes in individual ramekins. Wine was drunk. Laughs were loud. And plates were cleaned. It was a great success. Thanks to my guinea pig friends for allowing me to try new recipes on them!
1 1/2 lbs shrimp (about 30)
3 tbsp olive oil
8 tbs unsalted room temperature butter (1 stick)
4 cloves minced garlic
1 minced shallot
2 tbs fresh parsley
1 tsp fresh rosemary
1 zested lemon and squeezed
1 egg yolk
1/2 cup crushed sliced almonds
*optional - 2 tbsp dry white wine
Preheat oven to 425 degrees.
De-shell, de-vein, and butterfly your shrimp. Toss in a bowl along with the olive oil, salt and pepper and wine if using.
In a separate bowl, combine the butter, garlic, shallot, parsley, rosemary, lemon zest and juice, egg yolk, and almonds.
Line your baking dish with your butterflied shrimp in a pretty little design and pour over any remaining olive oil. Spoon your butter/almond mixture on top evenly. Bake 10-12 minutes until bubbling. If you like a browned top, place under broiler for an extra minute or two. Serve immediately.