I finally had my cousins over for dinner, and after much discussion, decided on a menu. My intention was a sort of “Choose Your Own Alfredo” bar, with fresh homemade fettuccine, creamy alfredo sauce and the choice of garlicky shrimp, grilled chicken, steamed broccoli, or any combination thereof. In reality, I forgot the broccoli, but no one seemed to mind too much. The rest turned out fantastic. The chicken was just marinated in Italian dressing–nothing too fancy. And the alfredo was the same alfredo I’ve made before. So this post is about the shrimp. I made Barefoot Contessa’s Baked Shrimp Scampi from the Back to Basics Cookbook.
And Yum! Assuming I can scrounge up some people to help me eat them again, I’ll be making these again for sure.
Baked Shrimp Scampi
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good quality olive oil
- 2 tablespoons dry white wine
- kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) of 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
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread crumbs)
- lemon wedges, for serving
1. Preheat the oven to 425 degrees.
2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a large mixing bowl and toss gently with olive oil, wine, 2 teaspoons of salt, and 1 teaspoon of pepper. Allow to rest at room temperature while you make the butter/garlic mixture.
3. 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.
4. Arrange the shrimp in a single layer cut side down in a glass baking dish. Pour the remaining marinade over the shrimp. Spread the butter mixture in an even layer over the shrimp. Bake for 10-12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
Note: This was simple, delicious, and beautiful–pretty much everything a Barefoot Contessa recipe promises. I enjoy seafood, but Leah and David won’t touch most of it, which means I don’t make it very often. It’s nice to have this recipe in my pocket, for when I need it. These would be great tossed some linguine and parmesan cheese, too.