When the Barefoot Contessa conceptualized this baked version of shrimp scampi, her idea was to free herself up at dinner parties so that she could enjoy her guests. I find myself running into this same problem. The need to impress my guests with delicious food is a priority, but I find I’m in the kitchen for far too long and miss out on entertaining and enjoying my company.
This recipe solves all of that. Have your appetizers ready to be served when they walk in the door, the wine chilled, dessert purchased from your gourmet patisserie and this delicious entrée ready to be placed in the oven and you will be more than ready to wine and dine with your invited guests.
Key Things To Keep In Mind
*Bake in one dish or four individual dishes (refer to above image as an example of individual portions)
*Make sure the dish is bubbly before removing from the oven
*Pair with a buttery Chardonnay – delicious!
Baked Shrimp Scampi
(based on Barefoot Contessa’s recipe)
- 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
- 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)
- Lemon wedges, for serving
1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. Starting from the outer edge of a 14-inch oval gratin dish (or four individual smaller dishes), 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.