Ina’s Baked Shrimp Scampi

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.

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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.

This is  going to Angie’s Fiesta Friday #49 where she and the 2 co-hosts Mr. Fitz and Kaila are celebrating the New Year.

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One thought on “Ina’s Baked Shrimp Scampi

  1. Pingback: Fiesta Friday #49 | The Novice Gardener

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