Sunday, December 21, 2008

Baked Shrimp Scampi a la Ina Garten



I love Ina's new cookbook, Back to Basics. The current season of her Food Network show is highlighting recipes from her latest book, and this recipe really appealed to me. Not only is it a version of the standard shrimp scampi, but you can make it ahead and pop it in the oven. Ahem, walk in the door from church and you're eating in 30 minutes. IN your pajamas. Sweet . . .

So this is our 'Sunday before Christmas dinner', which I realize isn't very Christmas-ey . . . but neither was that lawnmower I heard when I woke up yesterday.

Merry Christmas . . .

* 2 pounds (12 to 15 per pound) shrimp in the shell
* 3 tablespoons good olive oil
* 2 tablespoons dry white wine (whatever)
* 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

Directions:

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.

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