Shame on me… I had the pleasure of choosing one of February’s recipes and I am soooo far behind! In my defense, I did have an oven incident which returned me to being “Queen of Microwave Cooking” for about 2 weeks….. more on that later when I post about Indonesian Chicken.
So what to say about this Baked Shrimp Scampi recipe except that it’s freaking awesome!! I’ve actually made it twice now, and will be making it again tonight. It is so easy to make and tastes so absolutely delish! Shrimp scampi has always been one of my family’s favorite meals ever since I was a kid! My dad had some creative ways to making it (including a microwave version which sounds gross but is actually really yummy!) This is by far the best one I’ve come across, and it’s better than in the restaurants because you can choose to use the monster size shrimp and not be limited to just 4-5 measly little ones on your plate for $25+.
I served this a few different ways, once with rice and once over egg noodles. Both times, I made broccoli as a side dish. Just steaming it worked well because you can then just toss it into the scampi sauce! A few changes I made to the recipe was that I didn’t use the wine and I omitted the egg yolk. Wine doesn’t seem to last long in our house and every time I go to make this recipe I never seem to have any lol! And… egg tends to skeeve me out, so if I don’t think it’s needed I skip it. I subbed lemon juice for the wine and it was great. Another time I didn’t have lemons, but I did have lime so I used lime for all the lemon and cilantro for the parsley… very yummy twist on the recipe!
It was so good, even my almost 4 year old little chicky ate it! She’s becoming very adventuresome lately with her food choices even branching out to her new favorite “sushi”.. or as she pronounces it “soooshi”… more on that in a later post!
Baked Shrimp Scampi
Source: Barefoot Contessa Back to Basics, by Ina Garten
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground 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 panko (Japanese dried bread flakes)
- Lemon wedges, for serving
How to pull it all together:
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on. 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.
- In a small 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.
- Starting from the outer edge of a 14-inch oval gratin 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.