Wednesday, August 31, 2011
Shrimp scampi is a great summer meal served with a little linguine and a nice glass of wine! We made this a few weeks ago and it did not disappoint. Denis and I always make Ina's baked shrimp so we thought we would try this recipe for shrimp scampi. It was very easy, which I loved, and full of flavor. The fresh herbs and the lemon zest and juice made all the flavors pop with every bite!
Baked Shrimp Scampi
Ina Garten Back to Basics
2 lbs (12 to 15 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
1 teaspoon minced fresh rosemary leaves
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
Lemon wedges, for serving
Preheat the oven to 425 degrees
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 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 down toward 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 minutes. Serve with lemon wedges and linguine.