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I made this ultra-delish shrimp dish for a girlfriend dinner and served it with crusty bread and a tossed salad…RAVE reviews from the diners! This could be a main dish or great as a passed appetizer as well. (FYI – it’s definitely not low-fat, but definitely high on yum factor!!)
Baked Shrimp Scampi
2 lbs. raw shrimp (12-15 per pound), peeled and deveined
3 tbsp olive oil
2 tbsp dry white wine
Kosher salt & black pepper
1 1/2 sticks of unsalted butter, room temp.
4 tsp minced garlic (about 4 cloves)
1/4 cup minced shallots
3 tbsp minced fresh parsley (or 1 1/2 tbsp dried)
1 tsp minced rosemary leaves (or 1/2 tsp dried)
1/4 tsp crushed red pepper flakes
1 tsp lemon zest
2 tbsp fresh lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs (japanese crumbs…can use regular if you can’t find panko, just won’t be as light and crispy)
Preheat oven to 425 degrees. Butterfly the shrimp, leaving the tails on. Place shrimp in a mixing bowl and toss with oil, wine, 1/2 tsp salt and 1/4 tsp pepper. Allow to sit at room temp while you are making the butter/garlic mixture.
In a small bowl, mash the butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt and 1/4 tsp pepper until combined.
Starting from the outer edge of a shallow baking dish (about 14 inches), arrange the shrimp in a single layer, cut side down and tails curling up towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the top and bake 10-12 minutes until hot and bubbly. Serve warm and enjoy!!
~ Recipe from Ina Garten, Barefoot Contessa ~