Shrimp Scampi - Baked!

Shrimp feels so summery to me.  Shrimp salad, grilled shrimp, steamed shrimp and… baked shrimp?  I know what you’re thinking.  Why would anyone willingly use the oven on a hot summer’s night?  Sometimes ya just gotta do what ya gotta do.  When time is short, I love to throw shrimp in the oven to roast while I take care of household chores.

The Barefoot Contessa never disappoints, and I was delighted to try her version of baked shrimp scampi.  The garlic is sufficiently pungent and noticeable.  The panko topping adds a nice contrast to the texture of the shrimp, and helps to soak up the delicious, oozing butter.  A delicious meal in summertime or anytime!

Baked Shrimp Scampi
2 pounds (medium to large) shrimp, peel, deveined, butterflied* and tails on
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons unsalted butter, softened
4 cloves garlic, minced
¼ cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
¼ teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges for garnish

Preheat the oven to 425 degrees F.  Place the shrimp in a large 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 topping.

In a small bowl, combine the butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ teaspoon salt and ¼ teaspoon of pepper until thoroughly 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.  Then place under a broiler for 1 minute to brown the panko.  Garnish with lemon wedges, serve with risotto and dig in!


*To butterfly shrimp, slice the shrimp almost in half, along the line of the cavity that remains after you remove the vein.  Don't slice all the way through the shrimp; leave enough intact to open the shrimp like the wings of a butterfly.