Baked Shrimp Scampi

Just about every weekend I sign into Facebook now there’s another upload of wedding photos or an engagement announcement. In the next two months I have two bridal showers, an engagement party, a bachelorette party and two weddings on the calendar. Just this weekend roomie and I went bridal gown shopping with our first friend from college to get married and celebrated their future nuptials with an engagement party. Of course this also meant lots of yummy food and champagne.

Being the host I am I wanted to make said yummy food. I whipped up some chardonnay citrus cupcakes with chardonnay frosting topped with fresh raspberries (I mean, can you really go wrong with any dessert made with wine?), and baked shrimp scampi since I know it is one of the couple’s favorite recipes I’ve passed onto them. I won’t share how she described the groom’s reaction the first time she made him the recipe (it’s not exactly PG-13), but let’s just say he thinks it’s pretty amazing.

This recipe is so much simpler than the average shrimp scampi because there’s no stove cook time involved. It’s great if you’re hosting a party and need a dish that can be prepped before and popped in the oven. I have to give credit to Ina Garten on Barefoot Contessa from the Food Network for this one. I love watching her show every evening when I workout at the gym (I may also be the only person who watches the Food Network while working out… this could also explain the glares).

This shrimp scampi would be best served over jasmine rice, risotto or pasta, or served as a hot appetizer.

Baked Shrimp Scampi

Adapted from Barefoot Contessa: Ina Garten

2 pounds (12 to 15 per pound) shrimp in the shell (I’ve bought frozen, already peeled shrimp… made it quicker!)
3 tablespoons olive oil
2 tablespoons dry white wine
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. Peel, devein, and butterfly the shrimp. You can leave the tails on or take them off. 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 20 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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