Ina’s Baked Shrimp Scampi
7 Jan
Hold on to your butter sticks! After the rousing success of Tyler’s Shrimp Scampi on Christmas Eve, we tackled Ina Garten’s Baked Scampi for New Years Eve. (and I wonder why my cholesterol is elevated?)
This recipe comes to us from her new book, Back To Basics. And in a funny coincidence, Madam Chow made this same recipe the day before we were going to make it, but she used scallops instead of shrimp. Fortunately, I had her notes to work with, like cutting out almost half of the butter. And as you can see, there was still plenty of butter to go around.
Ina has you bake the shrimp first, then stick the whole dish under the broiler to get a crispy crust from the breadcrumbs. It worked perfectly, and the seasoned butter was really something.
I was also happy because I didn’t have to clean the cooktop afterwards.
Baked Shrimp Scampi – Barefoot Contessa – Back to Basics
2 pounds shrimp (12-15 per pound) in the shell
3 tablespoons extra virgin olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
6 tablespoons 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)
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 toward 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.
i almost picked this for my barefoot bloggers choice this month. it sounds so good and after seeing your post i’m going to have to make it.
She does like her butter, doesn’t she? Your version looks extremely delectable.
this looks SOOO good. I’m hoping to make this soon!
This looks good, I was just thinking that I would like to make a good shrimp scampi. Thanks for posting the recipe!
That looks soooooo amazingly delicious! I need this book!
Only with Ina can you cut half the butter but still feel completely confident that there will still be PLENTY of butter to go around. I totally zoned in on this recipe as soon as I opened my Back to Basics book for the first time — thanks for test driving it for us! It looks fantastic!
I drooled over this myself, and now that my kids have decided they like shrimp, maybe I can make it!
I am going to make the baked shrimp scampi for a dinner party. What would you serve with this dish besides a good salad.
Rona – a simple salad would be perfect, and I would also serve some bread to soak up the sauce. Enjoy!