Wednesday, June 16, 2010

Baked Shrimp Scampi

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If there's a food my husband could eat everyday, it would be shrimp. He loves it so much, I've caught him eating a defrosted bag of cooked tail on shrimp like they were potato chips! I wanted to give him a special dinner for a recent accomplishment at work and knew he'd love a shrimp dish. But with so many ways to prepare shrimp, I knew this Baked Shrimp Scampi would be perfect...

I know I've mentioned how much I adore Ina Garten and she doesn't disappoint with this recipe. She truly knows how to take the simplest of ingredients and combine them into something special. Her recipe for Baked Shrimp Scampi is straightforward - shrimp that's lightly dressed in olive oil, white wine and a few seasonings are topped with a buttery and garlicky breadcrumb topping. The dish is then baked until the shrimp cast their beautiful pink hue and the crispy, flavorful topping browns. It's definitely a keeper in our house and better yet, I prepared it for the freezer so o it's a dish that we can always have on hand! I served this dish with a garlic and basil rice pilaf but is also great with pasta... yum!

Baked Shrimp Scampi
recipe adapted from Ina Garten

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.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish or better yet, a Glad Ovenware dish (which is what I used). Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover (with a double sheet of foil if using a disposable foil dish or use the lid of the Glad Ovenware dish.) Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 degrees 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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