Friday, December 17, 2010

oven baked shrimp scampi

recipe adapted from Ina Garten, The Barefoot Contessa

I love so many of The Barefoot Contessa's recipes.  She is a phenomenal hostess and entertainer who emphasizes the importance of attending your own gathering and not just catering it!  This recipe is great for that purpose!  It's filling enough to serve as a main course alongside a plate of greens and some crusty french bread or as part of an appetizer buffet.  It's simple, delicious and quick to put together.  Impress your guests that will be stopping by over the course of the next couple of weeks by serving this fabulous dish!   

Prep Ahead Plan:  Put the whole dish together in the morning.  It can sit, covered in the fridge, until you are ready to bake it!  If we are having this as a weeknight meal, I put it together the night before.  I'm not sure if that method would be recommended by fish mongers,  but I haven't poisoned anyone yet by doing so!  

Baked Shrimp Scampi

2 pounds, raw, deveined shrimp with the tail on 
3 T  olive oil (plus a little more to saute shallots-that step is optional)
2 T dry white wine
kosher salt and pepper
12 T (1 1/2 sticks) unsalted butter, at room temperature
4 cloves garlic, minced or crushed
1/4 cup minced shallots
3 T minced fresh parsley leaves
1 t minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 t grated lemon zest
2 T freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs
Lemon wedges, for serving


1.  Preheat the oven to 425 degrees F.
2.  If the shrimp are frozen, leave them in a bowl of cold water for about 5 minutes until they are defrosted.
3. Butterfly the shrimp by running your knife up the back of the shrimp (be careful not to split them), leaving the tails on. 
4.  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.
5.  In a small saute pan, heat 2 teaspoons of olive oil and saute shallots until soft. (This step is optional.)  
6.  In a 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.
7. Starting from the outer edge of a 14-inch round or oval 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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