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Ina Garten's Baked Shrimp Scampi PRINT
- YIELD: 6-8 servings
I found this recipe in Ina Garten’s Back to Basics Cookbook. This dish is super simple to make— other than prepping the shrimp (about 15 minutes), the rest of it comes together in 10-15 minutes more. It’s easy to prepare ahead. The topping has a perfect combo of butter, garlic & shallots, with a nice crunch of panko crumbs. The marinade is super simple— just white wine and olive oil. We really loved this dish, served with yellow rice and roasted asparagus. Mmmm! I will post how I made this on my food blog on February 25th.
Ingredients
| 2 | pounds (12 to 15 per pound) shrimp in the shell* |
| NOTE: I calculate 6 large shrimp per serving, which was plenty. | |
| 3 | tablespoons good olive oil |
| 2 | tablespoons dry white wine |
| Kosher salt and freshly ground black pepper | |
| 12 | tablespoons (1½ sticks) unsalted butter, at room temperature |
| 4 | teaspoons minced garlic (4 cloves) |
| ¼ | cup minced shallots |
| 3 | tablespoons minced fresh parsley leaves |
| 1 | teaspoon minced fresh rosemary leaves |
| ¼ | teaspoon crushed red pepper flakes |
| 1 | teaspoon grated lemon zest |
| 2 | tablespoons freshly squeezed lemon juice |
| 1 | extra-large egg yolk |
| ⅔ | cup panko (Japanese dried bread flakes) |
| Lemon wedges, for serving |
Directions
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.
NOTE: I used every one of these ingredients, and didn’t regret it. The red pepper flakes gave so much flavor, but wasn’t too hot at all.
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.* *NOTE: You can also serve these in individual gratin/ramekin dishes.
Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.
NOTE: At this point, you can keep this refrigerated for a few hours, until your guests arrive.
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.
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