Baked Shrimp Scampi

Baked Shrimp Scampi

This is a winner!

We are spending the New Year weekend with our daughter Barbara and Ron. Barbara is a foodie and a much better cook than her mother. Meal time with Barbara is always a treat. Barbara has recently enjoyed testing some new cookbooks. One that she has particularly enjoyed is Ina Garten's book, "Back To Basics" and this recipe is a winner.

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I particularly enjoy watching her television program on the Food Network. My most recent tip from Ina is roasting shrimp at 350 for 7 minutes with a little olive oil instead of boiling to cook. What an improvement to the flavor and tenderness

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Ina describes this dish as one she enjoys because she can make it ahead and then bake just before dinner. She suggests a squeeze of fresh lemon juice just before serving gives it a perfect hit of acidity to balance the richness of of all of the garlic and butter.

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Ingredients:

2 pounds (12 to 15 per pound) shrimp in shell, uncooked

3 tablespoons good olive oil

2 tablespoons dry white wine

Kosher salt and freshly ground black pepper

12 tablespoons butter, room temperature

4 teaspoons minced garlic (4 cloves)

1/4 cup minced shallots

3 tablespoons minced fresh parsley

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 crumbs)

Lemon wedges, for serving.

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Directions:

Preheat the oven to 425 degrees.

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 teaspoon salt, and 1 teaspoon pepper. Allow to set at room temperature while you make the butter and garlic mixture.

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In a small bowl, mash the softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.

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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 toward the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture over the shrimp. Spread the butter evenly over the shrimp. Bake for 10 to 12 minutes, until hot and bubbly. If you like the top browned, place under the broiler for 1 minute. Serve with lemon wedges.

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Serves 6 to 8