Baked Shrimp Scampi
This is a new take on a classic that is so flavorful everyone who tastes it will beg you for the recipe. the most time consuming part of this dish is the shelling and deveining. serve this with pasta and fresh sourdough bread.
- Ready In:
- 20 large shrimp (shell on)
- 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)
- parmesan cheese
- 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.
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This is a good recipe. It has all the ingredients of traditional scampi but tastes much different (more like baked stuffed shrimp). The only change I made was to use jumbo shrimp and use red onion for the shallots as I was out of shallots. We really missed the seared flavor that you get from saute'ing scampi though. Thanks for sharing the recipe. :)Reply