Yet another Barefoot Contessa recipe that doesn’t fail. I’ve made this for several dinner parties and for weeknight dinners. The flavor is perfect, it’s an easy recipe and consistently impresses whether it’s friends coming over or I’m just feeding my husband. Once you make this recipe, I’m confident it will become part of your rotation.
Barefoot Contessa Baked Shrimp Scampi
2 lbs. (12-15/pound) shrimp in the shell
3 tbsp olive oil
2 tbsp dry white wine
salt and pepper
1 1/2 stick butter, room temperature
4 cloves garlic, minced
1/4 cup minced shallots
3 tbsps minced fresh parsley
1 tsp minced fresh rosemary
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 tbsps fresh lemon juice
1 egg yolk
2/3 cup panko
Preheat oven to 425º.
Peel, devein and butterfly the shrimp, leaving the tails intact. Place in a mixing bowl and mix lightly with the olive oil, wine, 2 tsps salt and 1 tsp pepper. Let the bowl sit at room temperature, marinating, while mixing the butter/garlic/panko mixture.
In another bowl, mix the butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt and 1/4 tsp pepper until well combined.
Arrange the shrimp in a single layer in the gratin dish, cut side down with the tails pointing up. Pour the remaining marinade over the shrimp and evenly sprinkle the topping over the shrimp.
Bake for 15 to 18 minutes or until the shrimp are thoroughly cooked and pink.