Baked Shrimp Scampi

Baked Shrimp Scampi is awesome. 

Yes, it's full of butter and garlic, but that's what makes it so delicious.

It's really easy to do as well.  Doesn't take much time at all to make and looks fancy on your plate.

Enjoy!

Baked Shrimp Scampi:

Ina Garten 2008

2 pounds shrimp in the shell, fresh or frozen 

3 tablespoons olive oil

2 tablespoons dry white wine (you can omit this if you don't have any wine in the house)

12 tablespoons (1 1/2 sticks) unsalted butter, room temperature

kosher salt

black pepper

4 cloves minced garlic

2 tablespoons freshly squeezed lemon juice

1 teaspoon grated lemon zest

1 large egg yolk

2/3 cup panko (Japanese bread crumbs)

The following are optional ingredients...I didn't have these on hand when I made this the other night and it still tasted awesome!  

1/4 cup minced shallots

3 tablespoons minced fresh parsley

1 teaspoon minced fresh rosemary leaves

1/4 teaspoon crushed red pepper flakes

Preheat oven to 425 degrees

This recipe serves 6.  You can decrease some of the butter and use one less garlic clove if serving 4 people. 

        

If shrimp is frozen, which mine always are because I live in the country and no one here has fresh seafood, thaw in colander under cold running water.  Place the thawed shrimp in a bowl and toss gently with olive oil, wine, some salt and pepper.  Allow to marinate at room temperature while proceeding to the next step.

In a small bowl, add the softened butter with the garlic, shallots if you got 'em, same goes with parsley and rosemary and red pepper flakes.  Add the lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt an 1/4 teaspoon pepper as well. 

Mash until all combined.  

Starting from the outer edge of a 14-inch oval gratin dish or a glass pie plate (that's what I use!), arrange the shrimp in a single layer with the tails curling up and toward the center of the dish.  Pour the remaining marinade from the bowl over the shrimp. 

Spread the butter mixture evenly over the shrimp.

Bake for 10-12 minutes until hot and bubbly.

If you like the top browned, place under the broiler for 1 minute.

Don't forget about it like I did...my life is in a constant state of distraction. 

These got a little too brown under the broiler, but they didn't burn.  Whew!    

Eat this with a nice salad and some crusty bread to sop up the buttery goodness

left in the baking dish.

                                      

Baked shrimp scampi...try some this weekend!