Saturday, December 26, 2009

Baked Shrimp Scampi

I wanted to make something special this past week for dinner, and I came across a recipe for Baked Shrimp Scampi from The Barefoot Contessa, Ina Garten. There was only going to be two of us enjoying this dish, so I cut the recipe in half. Per reviewers' suggestions, I also cut down on the amount of butter called for in the recipe, and increased the amount of crushed red pepper to give the recipe a bit more heat. You can always decrease amount of, or eliminate all together, the crushed red pepper if you don't like things spicy. I think this dish is easy to put together, and it cooks in just minutes. I did choose to place my shrimp under the broiler for just a few minutes to make the buttery breadcrumb mixture bubbly and golden brown. I would definitely make it again, it is great for a special dinner.

Baked Shrimp Scampi


  • 1 pounds large shrimp, tail on, peeled and deveined
  • 1 1/2 tablespoons good olive oil
  • 1 tablespoon dry white wine
  • Kosher salt and freshly ground black pepper
  • 5 tablespoons unsalted butter, at room temperature
  • 2 cloves minced garlic
  • 2 tablespoons minced shallots
  • 2 tablespoons minced fresh parsley leaves
  • 1/2 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon grated lemon zest
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 1 large egg yolk
  • 1/3 cup panko bread crumbs (Japanese dried bread flakes)
  • Lemon wedges, for serving


Preheat the oven to 425 degrees F.

If needed, 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, 1 teaspoons salt, and 1/2 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, 1/4 teaspoon salt, and 1/8 teaspoon of pepper until combined.

Starting from the outer edge of a small 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 1-2 minute. Serve with lemon wedges.

Serves 2-3

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