Monday, March 1, 2010

Barefoot Bloggers: Baked Shrimp Scampi

For my second recipe with the Barefoot Bloggers, Jill from Insanely Good Food chose Ina's Baked Shrimp Scampi. It's really easy to toss together and tastes amazing! Danimal said "This recipe is a 'make again'"! I served it with roasted asparagus (tossed with olive oil, garlic, salt & pepper), brown rice and a baguette. I didn't love the panko/ herb/ butter topping and just ate the shrimp without it-- I felt the shrimp absorbed enough of the flavor. I halved the recipe (and cut back on the butter) since it was only the two of us.

Baked Shrimp Scampi
Ina Garten; Back to Basics

2 pounds (12 to 15 per 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 leaves
1 teaspoon minced fresh rosemary leaves
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 flakes)
Lemon wedges, for serving

Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. If you don't know how to butterfly a shrimp, Ina has a video here. 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 of 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 towards 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 minute. Serve with lemon wedges.



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