Barefoot Contessa's Baked Shrimp Scampi
- Ready In:
- 33mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 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
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.
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Reviews
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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!!
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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.
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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!
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Tweaks
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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!
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.
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