I know that this week was supposed to be the Individual Meat Loaves and I made them.....just not exactly Ina's version. More on that another day! On to the Scampi.
Just one little thing to get off my chest about this recipe.....12 tablespoons of butter? Seriously, Ina? For six servings? Did you do that math on that? Jeesh!
Obviously I cut back on the butter. I only used three tablespoons and a tablespoon of olive oil. It was plenty and the dish came out delicious. I was also lazy on the shrimp and purchased peeled and deveined so there were no tails on mine! I served this as an appetizer to Hubs to enjoy with his wine the other night while he watched me make dinner! It keeps him out of trouble when I do that.
Thanks to Jill (great name!) of Insanely Good Food for this pick. It's easy and scrumptious and I know I'll be making it again and again!
Here's the recipe:
Baked Shrimp Scampi
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I used three tbsp of butter and 1 tbsp olive oil)
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes) (I used whole wheat panko)
Lemon wedges, 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.