Barefoot Contessa's Baked Shrimp Scampi

"I saw this Sunday morning and it looked yummy! I'm putting here for safe keeping. Show: Barefoot Contessa Episode: Italian Every Time"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
33mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. 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!!
     
  2. Ina is usually right on..this was salt overload and I cut it down to 1 1/2 t in marinade and less in breadcrumbs. Is used 1 1/4 lbs shrimp and 1 stick butter everything else same except touch of chopped jarred rosemary What did I do wrong?
     
  3. I saw this recipe and wanted to include it in our Christmas Eve Feast of the Seven Fishes. It is delicious but the recipe is more complicated then it needs to be. You can marinate the shrimp right in the gratin dish. Melt the butter and add the garlic, lemon juice and zest, shallots, rosemary, red pepper flakes and egg yolk. Mix and pour over the shrimp. Sprinkle with panko and bake as directed. My 16 count jumbo shrimp took 20 minutes although I had assembled it earlier and it was cold from the refrigerator. Be careful with the salt. Because of the lemon juice it uses less than you might expect. To simplify the dish even further, you can forgo butterflying the shrimp and just line them up in a 9x13 baking dish.
     
  4. It is the best Shrimp Scampi. The only problem was it didn't cook in 10-12 minutes...It needed more time because the shrimp was still raw. I put it back for another round of time(10-12)mins. and it was fine. So Delicious.
     
  5. 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!
     
Advertisement

Tweaks

  1. I halved the recipe, and used smaller shrimp because I defrosted the wrong bag. Thanks to Ninja's review, I just lay the smaller shrimp flat in the dish, and no one was the wiser that I goofed. I used vermouth instead of opening a bottle of wine, and about a tablespoon of mayo instead of half an egg yolk, and I would say those substitutions worked well. Next time (I still have a bag of the large shrimp in my freezer) I will use a broiler safe dish, and broil to get a crispy finish to take this recipe over the top!
     
  2. fantastic! I substitute the white wine for chicken broth since I didn't have any wine on hand.
     

RECIPE SUBMITTED BY

I am a teacher who is near the end of my career. I have many craft interests and have just added cooking to my list. Since I like to keep a check on what DH eats I usually try to follow the WW diet and just love their cookbooks. Recipezaar has become the answer to my many cookbooks and recipes I gather and just can't seem to get organized. MMMMM maybe in retirement. <img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes