Baked Shrimp Scampi

I watched Ina Garten make this dish on her show a few weeks ago and was dying to try it out.  Let’s just say, it did not disappoint.  This dish kind of blows baked stuffed shrimp out of the water – it’s full of so much flavor and is really easy to put together.  I made some small adjustments and it tasted like perfection.

INGREDIENTS

  • 2 lb. large shrimp (U8-12), deveined with the tails still on
  • 3 tbsp olive oil
  • 3 tbsp dry white wine
TOPPING
    • 8 tbsp (1 stick) unsalted butter, softened
    • 4 tsp minced garlic (4 cloves)
    • 1/4 cup shallots, finely chopped
    • 3 tbsp fresh parsley, finely chopped
    • 1 tsp fresh rosemary, finely chopped
    • 1/4 tsp crushed red pepper flakes
    • 1 tsp grated lemon zest
    • 2 tbsp freshly squeezed lemon juice
    • 1 extra large yolk
    • 1 cup panko

HOW TO MAKE IT

  • Butterfly the shrimp but leave the tails on
  • Place the shrimp in a mixing bowl and combine with the olive oil, white wine, 1 1/2 tsp salt and 1 tsp pepper – let the shrimp sit and marinate at room temperature while you prepare the topping
  • In a small bowl, mash the softened butter together with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest and juice, egg yolk, panko and 1/2 tsp salt and 1/4 tsp pepper
  • Arrange the shrimp in one layer, cut side down around the edge of a 14 inch oval gratin dish, you want the tails curling up facing in towards the middle of the dish – pour the remaining marinade over the shrimp
  • Spread the topping evenly over the shrimp
  • Bake at 425°F for 12-15 minutes or until its hot and bubbly and the shrimp is totally pink – you can broil it for a minute or so to brown the top if it’s not crunchy enough

   

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