Baked Shrimp Scampi

Baked Shrimp Scampi
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This is a Barefoot Contessa recipe I made last week. Delicious!

Of course, my version was slightly less pretty. And I took out some of the complications.

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Here’s the recipe, with my modifications in (Notes):

Baked Shrimp Scampi

  • 2 pounds 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 
  • 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)

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. (Note: I took the tails off. I don’t like shrimp shells in my food.)

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 don’t have all of this stuff. I used minced garlic from the jar and then replaced the other spices with a seafood seasoning blend. I used plain old bread crumbs instead of panko. The egg yolk I used as directed.)

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: This makes it look fancy. Since I cut the tails off I couldn’t do this, but I’ll trade fancy-looking for shell-free food.)

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. 

ENJOY!!

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