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Ingredientes
- Â Â Lidia Bastianich
- 2 Tbsp. extra virgin extra virgin olive oil
- 3 lrg garlic cloves, chopped
- 2 Tbsp. finely minced shallots
- Â Â salt
- Â Â freshly grnd pepper
- 1/2 c. dry white wine, divided
- 2 Tbsp. fresh lemon juice, divided
- 1/2 c. unsalted butter, softened
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh tarragon
- 36 x shrimp (about 3 1/2 lbs)
- 8 sprg fresh thyme
- 18 x thin slices of French bread, toasted and brushed lightly with extra virgin olive oil
- 6 x thin slices of lemon for garnish
- Â Â parsley for garnish
Direcciones
- Heat extra virgin olive oil in a small skillet over medium heat. Add in garlic and cook till pale golden brown, 1 min. Stir in shallots, 1/8 tsp salt, and 1/8 tsp pepper, shaking the skillet, 2 min. Add in 1/4 c. of wine, and boil till half of the wine has evaporated. Stir in 1 tbsp lemon juice and boil till almost all of the liquid has evaporated. Transfer to a bowl; cold completely. Blend with butter, parsley, and tarragon. Spoon butter onto a 12 inch piece of plastic wrap and roll it into a log; wrap well. Chill.
- Adjust rack to the lowest position in the oven. Heat oven to 475 degrees.
- Peel the shrimp, leaving the tail and last shell segment attached, then de-vein.
- Lay each shrimp flat and cut along the center of the shrimp. Pat shrimp dry.
- Lightly grease a jelly-roll pan with some of the flavored butter. Roll each half of the shrimp in toward and underneath the tail, forming a "6" on each side. Arrange the shrimp, tails up, on the prepared pan 1/2 inch apart. Cut the remaining butter into cubes and disperse among the shrimp. Add in remaining wine and lemon juice. Scatter the thyme and a healthy pinch of salt and pepper over the shrimp. Roast till shrimp are hard and barely opaque in the center, 5 to 7 min. Place three pcs of the bread on each of 6 warm plates. Divide the shrimp among them. Drain the pan juices into a small pan and boil till the sauce is lightly thickened, 1 to 2 min. Spoon over shrimp. Garnish with lemon and parsley. Serve immediately.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 6 servings | |
| Calories 800 | |
| Calories from Fat 213 | 27% |
| Total Fat 24.13g | 30% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 1306mg | 54% |
| Potassium 417mg | 12% |
| Total Carbs 113.7g | 30% |
| Dietary Fiber 5.8g | 19% |
| Sugars 5.98g | 4% |
| Protein 30.66g | 49% |
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