I am not a big seafood lover but have been ALL over shrimp lately. We got a great deal with buy one get one frozen shrimp last week and I knew I had to try this recipe.
Adam started this dish and I finished we were both very interested by it, since we were in a hurry and didn’t think of what to serve with it I just made up some white rice, it didn’t really go with it, next time I will make pasta or mashed potatoes I think.
The shrimp itself was amazing! Just the right amount of crunchy, butter, and lemony goodness. Using only a stick of butter was plenty and I don’t think it lacked anything because of it. Excellent dish!
Baked Shrimp Scampi (Found On: She Cooks and Bakes!, Orginally From: Smells Like Home)
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine (I omitted because I didn’t have any and thought I did)
- Kosher salt
- Fresh ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (I used 1 stick)
- 4 teaspoons minced garlic… 4 large 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 (I omitted as we don’t like the flavor)
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko bread crumbs
- Lemon wedges, for serving
Preheat the oven to 425 degrees.
Peel shrimp leaving the tails on, and devein the shrimp.
Place the shrimp in a mixing bowl and toss 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, 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 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
Serve with lemon wedges.
