Baked Shrimp Scampi
I’m a little late posting this—OK, a lot late, but better late than never. If you’re Italian, you know that it is traditional on Christmas Eve to celebrate the Feast of the Seven Fishes. Well, I downsized to a feast of one fish—and a feast it was!
I had the pleasure of dining on this scrumptious baked version of shrimp scampi when Roger and I had dinner with two of his friends from grad school and their wives last summer. I could smell the enticing aroma of garlic when we arrived at our friends’ home which I took as a very good sign. I was not disappointed! We enjoyed a stimulating conversation over a fabulous meal. Our hostess kindly shared the recipe with me (little did she know I wasn’t leaving without it) which turned out to be one of Ina Garten’s. Ina never disappoints.
I kept waiting for the right opportunity to make this wonderful baked shrimp scampi, and it turned out to be perfect for Christmas Eve. You don’t need to wait that long, though! It’s a good make-ahead recipe if you have company coming and has a really great presentation. Try it, you’ll like it!
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Baked Shrimp Scampi
Ingredients
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tbl. olive oil
- 2 tbl. dry white wine
- Kosher salt and freshly ground black pepper
- 12 tbl. (1 1/2 sticks) unsalted butter, at room temperature
- 4 large cloves garlic, minced
- 1/4 cup minced shallots
- 3 tbl. minced fresh flat leaf Italian parsley
- 1 /8 tsp. crushed red pepper flakes
- 1 tsp. grated lemon zest
- 2 tbl. freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
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Directions
Preheat the oven to 425o 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 kosher salt, and 1/4 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, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon kosher salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish (I used a shallow 10″ round Corning 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 8 to 10 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Squeeze some fresh lemon juice over dish and serve with lemon wedges.
Fran’s Notes
I served the shrimp over vermicelli—but, if you want to cut down on the carbs, serve with a side veggie and/or a salad.
Source: Slightly adapted from an Ina Garten recipe