I took one photo of this recipe. One. This pretty much unheard of. Even on my laziest of lazy nights, even when I’m so hungry I’m about ready to chew off my own arm, I usually take at least a half or dozen or so.
But this. This I could not wait to eat. This smelled so freakin’ amazing coming out of the oven, I contemplated taking the entire dish into a dark closet and having my way with it. Instead, I managed to control myself just long enough to plunk my Pyrex down on the counter, grab the camera, and take one crappy shot before digging in. In the battle of my stomach vs. my blog, my stomach ALWAYS wins. A true F for Effort.
Ah! I may get an F, but this recipe is gets an A+ for AMAZING. Not only does it taste great, it’s really easy to make. That’s an A+ in my grade book for sure!
I’ve had my eye on Ina’s Baked Shrimp Scampi ever since I got my hands on her Back to Basics cookbook. I kept making a mental note to add it my menu, but the mental note kept getting lost in the shuffle. Now I’m wondering what in the world took me so long! Buttery, crunchy and knock your socks off delicious. The fresh herbs are a must – I wouldn’t sub dry here. The garlic and shallots add amazing flavor – and with the brightness from the herbs you really just can’t beat it. It’s a little decadent (note the copious amounts of butter) but you can certainly make some adjustments. I halved the recipe for the two of us (the entire recipe appears below) and used about four tablespoons of butter instead of six. Worked out great. This would be great with pretty much any starch – rice, pasta or even mashed potatoes. I had some couscous on hand so I made that. Added a salad and called it a meal. It’s a must try!
And with out further ado, on to the recipe and my one lonely photograph. It just doesn’t do it justice!
- 2 pounds (12 to 15 per pound) shrimp in the shell (I used frozen raw shrimp, already peeled and deveined. I always do. You probably would to if you lived in a state as landlocked as Iowa. I just a teeny bit wary of buying fresh seafood around here. So I don’t.)
- 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. (Since I halved the recipe, I used a 11×7 glass baking pan) 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.