This was the main course on New Year’s Eve in my home. I have so many shrimp recipes, did I really need another one? The answer was yes as it was different from any I have already posted. Then it was one of Ina’s recipes, I have all 9 cookbooks of hers, will I ever make everything in her books – probably not!
In her introduction to this recipe, Ina mentions that this is one of her husband’s favorite dishes – well it is now mine also. I love shrimp cooked in every way or just plain shrimp cocktail. This would be for a special occasion because of all of the calories but worth it to the last bite.
Ina's Baked Shrimp Scampi
- 2 lbs. (12 to 15 per pound) shrimp in the shell
- 3 tbsp. extra virgin olive oil
- 2 tbsp. dry white wine
- 2 tsp. kosher salt and 1 tsp. black pepper freshly ground
- 12 tbsp. unsalted butter, at room temperature
- 4 large cloves garlic, minced
- 1/4 cup shallots, minced
- 3 tbsp. fresh parsley, minced
- 1 tsp. fresh rosemary leaves, minced
- 1/4 tsp. red pepper flakes
- 1 tsp. lemon zest, grated
- 2 tbsp. lemon juice, freshly squeezed
- 1 extra-large egg yolk (I used large)
- 2/3 cup Panko crumbs
- 1/2 tsp. salt and 1/4 tsp. pepper
- lemon wedges for serving
Peel and devein the shrimp earlier in the day, cover and refrigerate. Leave the tails on if possible – sometimes I tug a little too hard and the tail comes off. Prior to cooking your shrimp, place them in a bowl and toss gently with the olive oil, wine, 2 tsp. salt and 1 tsp. pepper. Leave on the counter while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the next 11 ingredients until combined.
Starting from the outer edge of a 14-inch oval dish, arrange the shrimp in a single layer. Pour the remaining marinade over the shrimp. Drop by small tsp. the butter mixture all over the shrimp. Bake for 10 to 12 minutes in a preheated 425°F oven until hot and bubbly. The shrimp will curl and have a pink color. You can brown them under the broiler for a minute or two if desired. Serve with lemon wedges over egg linguine noodles.
This recipe is just delicious with a touch of lemon and the butter/garlic/Panko topping.
Our leftovers for New Years day was the shrimp and some crab cakes with a homemade remoulade sauce and you can find the recipe here.
We really hit the calories the last eve of 2014 but 2015 will be a different story, I hope! I will publish my new appetizer as well, Crab Rangoons. My egg rolls (baked), and Chile Cheese Wontons (baked) have already been posted.