Wednesday, February 24, 2010

Baked Shrimp Scampi

Seafood was not something that we ate when I was little. In fact, I didn't start to eat seafood until I met the Kitchen Gnome. He took me out to the Tam O'Shanter for dinner when we first met. The TamO'Shanter was a very popular place in the day...everybody went there. There was always a live band playing great music to accompany great food! On this particular date he said he was having seafood. I looked at the seafood section of the menu and it meant nothing to me. I had never heard of or eaten most of what was listed in this section of the menu! He suggested that I try the Shrimp Scampi. I did. With one bite, I was in heaven.

So what type of seafood did I order after that? Good guess, the shrimp scampi! You know, then, how excited I was to see that Jill of Insanely Good Food selected Baked Shrimp Scampi for the Barefoot Blogger's this month. Go Jill!! I think it is safe to say that this will go on the rotation. We enjoyed every bite!

Don't forget to take the butter out ahead of time...it really must be at room temperature.


Baked Shrimp Scampi

Ingredients
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

Directions
Preheat the oven to 425 degrees F.
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.

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.

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 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.



I served the scampi with Wine Lover's Rice. It was a perfect match! I will be sharing that recipe later in the week.
We enjoyed Ina Garten's Baked Shrimp Scampi. The recipe can be found in her cookbook, Barefoot Contessa Back to Basics and on Food Network.
Every cook needs to have one or two of Ina's cookbooks. The recipes are really consistent and always incredibly delicious!


This was a fun recipe for me to prepare. It was easy and the shrimp were cooked perfectly. I did have to extend the cooking time for the shrimp in the middle of the dish but it was not a problem for the shrimp around the outer edges. Every bite was perfection!
What is even more fun? I have a date for the Tam O'Shanter! It has changed ownership quite a few times over the years...we shall see if their menu stands the test of time!

16 comments:

  1. Its a beautiful dish, isn't it? We loved it! so glad you reminded me to make it.

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  2. my hubby loves shrimp..he will love this!

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  3. I'm similar to you; didn't eat seafood until a few years ago even though my family when I was growing up loved it and my family now does even more so. I never cared for shrimp cocktail so never tried it any other way until recently and now I love it in a dish! I will try this! It looks delicious and what's not to love about Ina!

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  4. Delish.......picture perfect. A must try. I love Ina's cooking. Can't wait to give it a try:)

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  5. I love Ina's recipes - everything is delicious. I've had shrimp scampi just swimming in butter that wasn't very appetizing to look at - or eat. This version looks really very good!

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  6. The shrimp looks totally fantastic! Would love it with the panko! Lucky you going to try the restaurant again! Enjoy! Hope it's as good as you remember!

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  7. Growing up on the Prairies I can so relate...I had NO NO NO idea of anything seafood...let alone one fish from another. Thank goodness that all changed as I began to explore the wonders of my own kitchen. This looks scrumptious indeed!

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  8. I have actually ahd this dish and it is sooo great!

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  9. I've looked at this recipe so many times in Ina's book but haven't tried it yet. Beautiful photos, Kate, good enough to eat.

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  10. I posted this recipe too! Didn't you love how easy this was to prepare (as most of Ina's are)! Hope you enjoyed your vacation!

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  11. Kate...don't think that I am crazy (I really am) but I had you confussed with another blog that I follow and she was on vacation!! :) Have a great weekend!! :)

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  12. That dish looks perfect for a dinner party!! Delish!!

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  13. Kate, this looks delicious. I grew up eating seafood--we used to spend our summers on the Georgia coast, and we got freshfresh seafood. We even caught our own crabs!

    My dad loved shrimp. He would have loved this recipe. I think I'll make it for him.

    Thanks!

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  14. Looks delicious, Kate! I love shrimp..and the baking part is good rather than fried..I did seafood for my post too..Cathy's Crab cake.
    Love the name of the pub. My dad had a restaurant..now it is called Paddy McGees...
    I am having a St. Pat's Day event..would you join in??

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  15. Two of my favorite ways to serve shrimp are scampi and de Jonghe. Love shrimp, have been eating it all my life. Your recipe is excellent...I love all that garlic. Ina is so good, isn't she?
    Hope that Tam O'Shanter lives up to your expectations!

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  16. mmm these were delicious. glad you got exposed to seafood, it is so good!

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