Whenever I don't know what to make for dinner, I turn to Ina Garten. I've been working my way through every one of her cookbooks, and I haven't found a recipe that disappoints yet. Last week, I was feeling particularly uninspired, and I flipped to her recipe for baked shrimp scampi. It does require a little prep work, but it can be made in advance and popped in the oven 15 minutes before dinner. I cut the recipe in half since I'm not a fan of having leftover seafood. We've had it twice in the past week, and each time was divine. I've served it with everything from cheesy polenta to brussels sprouts, and I don't think there is much that wouldn't pair well...it's definitely a keeper.
Baked Shrimp Scampi
Recipe from Barefoot Contessa Back to Basics
Ingredients:
- 2 lbs. (12-15 count) shrimp, cleaned, deveined, and butterflied.
- 3 Tbs. olive oil
- 2 Tbs. dry white wine
- Salt and Pepper
- 12 Tbs. unsalted butter (1 1/2 sticks), room temperature
- 4 tsp. minced garlic (4 cloves)
- 1/4 C. minced shallots (I've left these out both times, and it's still been delicious)
- 3 Tbs. minced fresh parsley
- 1 tsp. minced fresh rosemary leaves
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. grated lemon zest
- 2 Tbs. fresh squeezed lemon juice
- 1 egg yolk
- 2/3 C. panke (Japanese bread crumbs) (I use a gluten free corn based bread crumb - hence the yellow in the picture above...still delicious!)
- Lemon wedges, for serving
Directions:
- Preheat oven to 425.
- Place shrimp in a mixing bowl and toss gently with olive oil, wine, 2 tsp. salt, and 1 tsp. pepper. Allow to sit at room temperature while you prepare the rest of the recipe.
- In a small bowl, mash softened butter with 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 outer edge of an oval gratin dish, arrange shrimp in a single layer, cut side down and tails facing towards the center of the dish. Pour the remaining olive oil mixture over shrimp.
- Spread butter mixture evenly over the shrimp. (This is a little tough as the butter mixture is usually sticky - just spread it across the top of the shrimp with your fingers and make sure each shrimp gets coated.)
- Bake for 10-12 minutes, until hot and bubbly.
- Squeeze fresh lemon juice over shrimp and serve immediately.
Enjoy!
xo,
I loved this recipe!
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