Have you got the fevah?
No, not that stomach bug that keeps going around.
I’m talking about Spuh-ring! Fever. Having your feet in the snow but your mind on the apple blossoms. And cookouts. And picnics. And sunshine.
You with me?
Unfortunately, it’s 33 degrees in Nashville. But that’s where this Baked Shrimp Scampi comes in. It’s a heavier version of the original, combining the garlic butter with panko and shallots to create a topping that you crumble over the shrimp and bake until it’s golden and bubbly. It’s buttery, satisfying comfort food. Perfect for a winter meal.
But, the topping gets its zing from a liberal amount of lemon juice and zest. It’s bright and tangy. A perfect little whisper of spring.
So, this baked scampi makes a perfect transitional meal.
Why would you choose to bake the scampi instead of preparing the sauce on the stovetop? The texture is completely different. The flavors of the topping are much more intense. And, you can prepare the dish ahead of time, refrigerate it, and slide it into the oven about 10 minutes before you’re ready to sit down to dinner.
I watched Ina Garten make this dish on “Barefoot Contessa,” and she served it with an antipasti platter, roasted artichoke salad and a fruit salad with limoncello that is on my list of Delicious Things to Make This Spring. However, you could always keep things simple and serve it over pasta with a big salad.
One warning: The recipe has a lot of butter. A whole lot. So, feel free to cut back or make substitutions, as you see fit. The recipe makes quite a bit of the topping, so you could easily cut the amount of topping in half and still have plenty.
Baked Shrimp Scampi
From Ina Garten’s “Barefoot Contessa Back to Basics”
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons 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 (regular or gluten-free)
- Lemon wedges, for serving
- 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. Set aside 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.
*Gluten-Free Tip: Choose gluten-free butter and panko.
Nutritional Information (Per Serving) – calories: 353, fat: 31.5g, carbs: 7g, fiber: 0.3g, protein: 11g, PP+ = 10