Sunday, February 8, 2009

Baked Shrimp Scampi

My mom requested shrimp scampi for her birthday dinner. I had seen this recipe and been meaning to try it. It was different then traditional shrimp scampi and I really enjoyed it. I liked the breading and it was a big hit!


2 lbs shrimp, peeled, deveined, and butterflied
3 Tbsp olive oil
2 Tbsp dry white wine
2 1/2 tsp salt, divided
1 1/4 tsp cracked black pepper, divided
12 Tbsp unsalted butter, at room temp
4 cloves garlic, minced
1/4 cup minced shallots
1/4 cup fresh parsley, chopped
1/2 tsp crushed red pepper flakes
Zest and juice from one lemon
1 egg yolk
2 slices of 7-grain bread, processed into course crumbs (I used whole wheat potato bread because it was all I had)


Preheat the oven to 425.

Place the shrimp in a mixing bowl and toss with the olive oil, wine 2 tsp of salt, and 1 tsp of black pepper. Let sit and prepare the topping.

In a small bowl, mash the softened butter with the garlic, parsley, red pepper flakes, lemon zest, lemon juice, egg yolk, bread crumbs (reserving some for the topping), 1/2 tsp salt, and 1/4 tsp pepper until well mixed.

Arrange the shrimp in a single layer in a medium baking dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 12-15 minutes until hot and bubbly. Sprinkle the remaining bread crumbs over the top and turn the broiler on for 1 minute or until golden brown. Serve with lemon wedges and dish with a slotted spoon to leave all the extra butter behind.

Adapted from Barefoot Contessa, Back to Basics
Yields: 6 servings

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