- 2 pounds colossal or jumbo shrimp (16-20 shrimp per pound) uncooked, peeled, deveined with tails on.
- 3 tablespoons olive oil
- 2 tablespoons dry white wine
- Salt and 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
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Another inspired recipe I enjoyed cooking over the holidays was Baked Shrimp Scampi. I stumbled upon this recipe while watching an episode of Barefoot Contessa on Food Network. When I saw Ina Garten making this delicious dish I knew it would be a perfect addition to our New Year’s Eve menu.
This is a fabulous dish to prepare ahead of time. I had it all prepped and ready to go and just popped it in the oven for about 15 minutes before it was ready to serve.
This is definitely a dish I look forward to making again. This recipe is spot on. The only thing I changed was I omitted the rosemary only because I didn’t have any on hand and when I went to pick some up at the store they were sold out. I don’t think this dish needed any rosemary, even though the original recipe only called for about a teaspoon. I think there are plenty of wonderful flavors in this dish without the addition of rosemary.
If you love shrimp, shrimp scampi or looking to make a simple dish for entertaining I highly recommend giving this a try!
Baked Shrimp Scampi
Slightly adapted from Ina Garten-Barefoot Contessa
Preheat the oven to 425 degrees F.
Buterfly 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, red pepper flakes, lemon zest, lemon juice, egg yolk, panko bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 13 or 14 inch oval baker or 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 12 to 15 minutes until hot and bubbly. Serve with lemon wedges.
Notes- I used frozen colossal shrimp that I thawed before preparing.