Baked Shrimp Scampi
Filed under
Seafood
Prep: 30 min | Cook: 13 min | Servings: 6
Recipe from Barefoot Contessa Back to Basics, 2008.
Ingredients
- 2 lb Shrimp, 12 to 15 per pound, in the shell
- 3 tbsp Olive oil, good
- 2 tbsp White wine, dry
- Kosher salt
- Black pepper, freshly ground
- 12 tbsp Unsalted butter, 1 1/2 sticks, at room temperature
- 4 tsp Garlic, minced (4 cloves)
- 1/4 cup Shallot, minced
- 3 tbsp Parsley, fresh leaves, minced
- 1 tsp Rosemary, fresh leaves, minced
- 1/4 tsp Red pepper flakes, crushed
- 1 tsp Lemon zest, grated
- 2 tbsp Lemon juice, freshly squeezed
- 1 Egg yolk, extra-large
- 2/3 cup Panko
- Lemon, wedges, for serving
Directions
- Preheat the oven to 425 degrees F.
- Peel, devein and butterfly the shrimp, leaving the tails on. Toss gently with the olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper and let sit at room temperature.
- Mash the butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest and juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- 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 toward the center. Pour the remaining marinade over and spread the butter mixture evenly on top.
- Bake 10 to 12 minutes, until hot and bubbly. Broil 1 minute if you like the top browned. Serve with lemon wedges.