Wow, am I delinquent on my posting lately. So, let’s just pretend that didn’t happen and focus on the food!
I’ve had a crazy last month or so, partly due to a wonderful two-week visit from my parents. I made this Barefoot Contessa baked shrimp scampi for dinner soon after they arrived, and along with my aunt and uncle, we gobbled up the whole thing. Yes, the WHOLE thing. The shrimp was buttery and sweet, with a wonderful kick from the shallots and garlic and great crunch from the panko bread crumbs. I served this with a salad and yummy fresh bread — it was perfect, and is definitely a “make-again” in my book.
Shrimp is one of my favorite seafoods, but they can overcooked easily, and end up tough. One of the reasons this dish is so awesome is the shrimp are cooked *just* to the right point where they are tender and sweet and practically melt in your mouth. Squeeze some lemon over it when you serve, and that kick of acid is the perfect finisher.
I recommend this for when you have company — it’s an impressive dish but really easy to prep and takes next to no time to cook, so you’re not torn away from the action for long. Bon appetit!
Baked Shrimp Scampi
- 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
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.