Prep 20 mins
Cook 13 mins
I saw this Sunday morning and it looked yummy! I'm putting here for safe keeping. Show: Barefoot Contessa Episode: Italian Every Time
- 2 lbs shrimp, in the shell, 12 to 15 count
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- kosher salt & freshly ground black pepper
- 12 tablespoons unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1⁄4 cup minced shallot
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaf
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 extra-large egg yolk
- 2⁄3 cup panko breadcrumbs (Japanese dried bread flakes)
- lemon wedge, for serving
- Preheat the oven to 425 degrees F.
- Peel, devein, and butterfly the shrimp, leaving the tails on.
- 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.
What can I say about this extraordinary recipe? It's ultra delicious and just delightful to everyone who tries it! I love scampi, so when I got Ina's new cookbook for Christmas, I focused right in on this scampi variation. I do want to share that if you prefer to remove the tails and not butterfly the shrimp (lay the shrimp down instead of placing them tail side up), there is absolutely no loss in flavor; in fact, this is simply wonderful prepared either way although the way its written is more showy! Love this recipe, LOVE Ina and so appreciate you posting the recipe for everyone to enjoy! Thanks!!
I needed a new recipe to impress my boyfriend. He's always making something great, so I had to take it to another level and knock his socks off, and this recipe did it! It was so easy to make! I bought the shrimp already de-veined at Costco, it makes the prepping so much quicker. I usually change up the recipe, but I didn't have to with this one, it's fabulous. My boyfriend loved it so much he insisted I make it for his dad on fathers day! Thanks B-Contessa!
Apparently I am in the minority here, but this recipe didn't seem to work well for me at all. In step #6 there is mention of pouring the remaining marinade over the shrimp - what leftover marinade? The other steps don't mention holding any marinade back so I didn't get that part. Also, there seems to be far too much butter. My shrimp were swimming in butter part way thru the cooking so I drained it off and continued on. I broiled them for a few minutes to brown and crisp the topping. Shrimp normally disappears quickly at my house, but this time there was over half the dish left and I threw it out. Sorry for the low rating but I want to give an honest rating.