Baked Shrimp Scampi

I love The Barefoot Contessa.  She is my friend in my head.  Like she calls me up and invites me to her estate in the Hamptons...in my head.  I have tried many of her recipes and I have not been disappointed.  They typically use simple ingredients and are easy to prepare and pack huge flavor.  You will see many of her recipes on this here site!
The original recipe is for two pounds of shrimp and uses way more butter than I care to.  I adjusted this recipe for one pound of shrimp and decreased the butter to half a stick but I am sure I could have used a couple of tablespoons and been fine. So good!

Baked Shrimp Scampi
Adapted From Ina Garten’s “Barefoot Contessa Back to Basics”

What You Need:

• 1 pound shrimp, peeled and de-veined and butterflied
• 2 tablespoons olive oil
• 1 tablespoon dry white wine
• Salt and freshly ground black pepper, to taste
• 1/2 stick unsalted butter, at room temperature
• 3 teaspoons minced garlic
• 1/4 cup minced shallots (I used onions)
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves (I used dried)
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 egg yolk
• 1/3 cup panko

  

What To Do:

• Preheat the oven to 425 degrees F.
• Place the shrimp in a mixing bowl, and toss gently with olive oil, wine, salt and pepper. Set aside 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, until combined.
• Arrange the shrimp in a single layer. 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.

Originally posted March 3, 2010