Wednesday, June 16, 2010

Baked Shrimp Scampi

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If there's a food my husband could eat everyday, it would be shrimp. He loves it so much, I've caught him eating a defrosted bag of cooked tail on shrimp like they were potato chips! I wanted to give him a special dinner for a recent accomplishment at work and knew he'd love a shrimp dish. But with so many ways to prepare shrimp, I knew this Baked Shrimp Scampi would be perfect...

I know I've mentioned how much I adore Ina Garten and she doesn't disappoint with this recipe. She truly knows how to take the simplest of ingredients and combine them into something special. Her recipe for Baked Shrimp Scampi is straightforward - shrimp that's lightly dressed in olive oil, white wine and a few seasonings are topped with a buttery and garlicky breadcrumb topping. The dish is then baked until the shrimp cast their beautiful pink hue and the crispy, flavorful topping browns. It's definitely a keeper in our house and better yet, I prepared it for the freezer so o it's a dish that we can always have on hand! I served this dish with a garlic and basil rice pilaf but is also great with pasta... yum!

Baked Shrimp Scampi
recipe adapted 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
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


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.

* To make ahead/freezer meal - Arrange the shrimp in shrimp in a single layer cut side down with the tails curling up and towards the center of a disposable foil baking dish or better yet, a Glad Ovenware dish (which is what I used). Pour the remaining marinade over the shrimp. Spread or scatter clumps of the butter mixture evenly over the shrimp. Cover (with a double sheet of foil if using a disposable foil dish or use the lid of the Glad Ovenware dish.) Label and freeze. To prepare, remove from freezer and allow to thaw. Bake at 425 degrees 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.

31 comments:

hwall1018 said...

Tell your husband...he's not the only one who does the defrosted shrimp straight out of the bag. I buy lots when its on sale and keep bottled cocktail sauce around specifically for that purpose :).

☺lani☺ said...

My husband doesn't like shrimp if added in vegetables like the Asian dish. But he loves eating in like tempura, I would surprise him with this next time. Thanks for sharing!

Memória said...

What an amazing dish!! You're the queen of frozen meals. I love this one.

ziggy said...

i like the idea of freezing it. specially during busy days. shrimps! who doesn't like them?

Kristine said...

This dish was really fabulous. Made two lbs which was too much for the two of us but froze one pan of it for later. Is it later yet? So good. Thanks for sharing!

dining room tables said...

My family will definitely like this one. They love seafood so much. Thanks for this recipe.

Anonymous said...

Looks wonderful. How many people does this recipe serve?

Joelen said...

Thank you Anonymous! This recipe serves 6.

Anonymous said...

You ROCK! I made this tonight for my honey and he loved it!!! He is from Boston and eats sea food everyday if you let him. It delivered everthing you said it would and more. Fantastic! I am making two more batches to freeze tomorrow for family friends that need dinner delivered to them. Thanks for sharing your recipe!

Perri said...

Did you use cooked or raw shrimp?

Joelen Tan said...

Hi Perri! I used raw shrimp... which bakes up when popped into the oven! If you use cooked, it will come out rubbery - not good eats...

Brooke said...

Fabulous recipe! Love that it's freezable! PS your hubby isn't the only one to snack on thawed shrimp straight from the bag....my favorite snack! :)

cherrybaby016 said...

Would you recommend using the Glad 8x8 or 9x12 pans for your recipes? Planning to order some so I can start making meals ahead of time! :)

Anonymous said...

How long can it stay in the freezer? Can't wait to try this!

Joelen Tan said...

Cherrybaby016 - I used 8x8 pans since we're a small family... but double the recipes and use a 9x12 if you have a bigger clan!

Anonymous - I tend to keep meals in the freezer for up to 2 months, sometimes 3 depending on what it is.

Anonymous said...

Joelyn,
Do you think using Uncooked frozen shrimp would dilute the sauce too much when making this as a freezer meal?

Anonymous said...

It looks like all of your make ahead/freezer meals require you to defrost the dish before baking. Is this a necessary step, or can any of them go straight into the oven?

Joelen Tan said...

Hi Anonymous - defrosting the dish before baking reduces the time it needs to bake or keeps the same bake time as directed in the recipe. You can bake directly from frozen but be sure to increase baking time, sometimes doubling, until cooked through.

Anonymous said...

This might be a dumb question but could I use shrimp that is already peeled and deveined?
Thanks Joelen!

Emily said...

I make this all the time thanks to you! I don't always use shrimp (poor grad student on a budget), I use handmade turkey meatballs with a little bit of the butter mixture inside. I bake them till almost done, then use them just like the shrimp in the recipe. It works beautifully.

Emily said...

I love this recipe! I don't always use shrimp (poor grad student on a budget) but substitute turkey meatballs with a little of the butter mixture inside. I bake them till almost done, then use them just like the shrimp. Works beautifully!

Anonymous said...

I've made this twice using langostino instead of shrimp, and it is delicious. It's great!

Anonymous said...

i saw this recipe on ina and have made it several times, its delicious!

Lindsay said...

Sorry, dumb question, but do you make the rice ahead of time with the shrimp for freezing or just make it while it's in the oven?

Joelen Tan said...

Lindsay, I served this with rice that I made separately. You can prepare the rice while the shrimp is baking.

Anonymous said...

Can you peel the shrimp beforehand?

Lori F. said...

I am allergic to wine. Any substitute suggestions?

Joelen Tan said...

Lori- you can sub the wine with chicken broth!

Anonymous said...

Did you say you could use already frozen shrimp? I noticed most of the shrimp in the store says previously frozen.

Joelen Tan said...

Anonymous - You can use uncooked shrimp but if it has been previously frozen, I don't recommend the dish be prepped and then have the shrimp frozen again. Although you can prep the dish with frozen shrimp - that hasn't been thawed and still frozen - (toss it with the ingredients as directed in the recipe) and prep according to the recipe and freeze.

Vinomom said...

Ours turned out really soupy...is that normal? I expected the panko to make it a bit crispier. It was very good flavor though!

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