Not for the faint at heart, but definitely delicious this Baked Shrimp Scampi is definitely a great crowd pleaser!
Sometimes you need a special dish that will wow your guests, but require little work. I’m not saying I don’t like to work hard in the kitchen, but seriously, if you don’t have to…. Well, this week I had my in-laws over for dinner. And what was on the menu? The Barefoot Blogger’s March Recipe: Ina Garten’s Baked Shrimp Scampi.
Every time my in-laws come over, they expect a new dish, because I like to try new things on people all the time! This night was no exception. My mother-in-law always watches what I do, trying to learn a new technique and fascinated with cooking/website challenge I took upon myself. Of course, having someone watch you as you prepare a meal has one problem. There are no secrets and you reveal how much fat you are using in a dish!
First let me say that this Baked Shrimp Scampi dish is amazingly delicious and amazingly easy. But, it does ask for a lot of butter: 1 1/2 sticks of butter, to be exact. And spread that over six servings, you are still talking about at least 2TBS of butter per persons. I can feel my butt expanding just from thinking about it! To complete the meal and add a healthy touch, I served it with brown rice, roasted brussel sprouts and green salad. The rice soaked up the decadent lemon-butter sauce and I think we cleaned up the remaining drops of sauce in the serving platter with our rice!
My husband proclaimed this recipe a keeper, but did suggest a crunchier topping.
“What’s in the sauce that makes it taste so good?” he asked.
Having witnessed the preparation, my mother-in-law answered for me, “Butter! Lots and lots of butter!”
Of course, it was butter, lemon juice, lemon zest, shallots, panko bread crumbs and herbs. The uncooked butterflied shrimp is first tossed in olive oil and white wine. Then they are placed in the serving dish, tails up. You dollop the butter-panko mixture over the shrimp and bake it in the oven at 425ºF for about 12 minutes. Easy-peasy-lemon-squeezy. And since we like lemons, we like to squeezy more of it over the shrimp!
I will definitely make this recipe again, but I will definitely modify it. I didn’t work out that day or the next, so the buttery-fatness stayed with me, I’m sure! I need to lighten it up, use less butter, more lemon juice and wine, and make the topping more crunchy.
Baked Shrimp Scampi
This is such an easy stress-free dish to put together, and it is a guarantee success! Recipe adapted from Ina Garten, Barefoot Contessa Back To Basics
Ingredients:
- 1 lb large shrimp (21-25 count)
- 3 TBS extra virgin olive oil
- 2 TBS white wine
- 2 1/2 tsp salt
- 2 1/4 tsp black pepper, ground
- 3/4 cup butter, unsalted, room temperature
- 4 garlic cloves, minced
- 1/4 cup shallots, minced
- 3 TBS parsley, American, minced
- 1 tsp rosemary, fresh, minced
- 1/4 tsp red pepper flakes, crushed
- 1 tsp lemon zest, grated
- 2 TBS lemon juice
- 1 egg yolk
- 2/3 cup panko bread crumbs
- 1 lemon, cut into wedges
Directions:
- Preheat oven to 425ºF.
- Wash and drain in a colander:
- 1 lb large shrimp (21-25 count)
- Peel, devein, and butterfly the shrimp, leaving the tails on.
- Place the shrimp in a mixing bowl and toss gently with:
- 3 TBS extra virgin olive oil
- 2 TBS white wine
- 2 tsp salt
- 2 tsp black pepper, ground
- Allow shrimp to sit at room temperature while you make the butter and garlic mixture.
- In a small bowl mash together using a fork:
- 3/4 cup butter, unsalted , room temperature
- 4 garlic cloves , minced
- 1/4 cup shallots , minced
- 3 TBS parsley, American , minced
- 1 tsp rosemary, fresh , minced
- 1/4 tsp red pepper flakes , crushed
- 1 tsp lemon zest , grated
- 2 TBS lemon juice
- 1 egg yolk
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- Mix into the butter mixture:
- 2/3 cup panko bread crumbs
- 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 1-2 minutes.
- Serve with:
- 1 lemon , cut into wedges
Notes:
Serving Suggestions: Serve with pasta, rice or hearty bread. Too much butter? Cut back to 3/4 stick of butter, but add a couple more tablespoons of white wine and lemon juice. For even more crunch, spread butter mixture over shrimp, then top with 1/4 cup of extra panko crumbs.
Prep Time:
Yield: Serves 6
Cook Time:
Oh my god, I need to do this at home.
very good, i love it