Even though I love cooking and more importantly, love eating, I don’t know very much about the culinary world. I watch Top Chef and someone will say “This tastes great but needs more acid!” Acid? I nod in agreement with Padma but I really have no idea what’s she’s talking about.
But with this baked shrimp scampi, I know what I’m talking about. I also know it has acid because it has lemon juice and lemon zest–suck on that, Padma. What I really mean when I say I know what I’m talking about is that I knowwwww this shrimp is the best shrimp you might ever have.
It’s almost too flavorful–if that’s even possible. A stick and a half of butter, olive oil, seasonings, an egg yolk, onion, lots of garlic, white wine…. you just have to try it. It’s too legit to quit. Your stomach will probably hurt after this one if you have too many, like I did, but it’s worth it I PROMISE.
Baked Shrimp Scampi altered slightly from Ina Garten
- 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
- 3 teaspoons minced garlic (3 cloves)
- 1/4 cup minced onion
- 1 teaspoon dried parsley leaves
- ½ teaspoon dried rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg yolk
- 2/3 cup panko bread crumbs
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, onion, 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 or your preferred baking dish, arrange the shrimp in a single layer cut side down with the tails curling up. Pour the remaining marinade over the shrimp.
Crumble 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.