Baked Shrimp Scampi

For my birthday, I received several great cookbooks, one being Ina’s newest. The first recipe that jumped out to me while paging through was this one. One of the things I love about Ina is the simplicity of her ingredients. She uses very few ingredients to create amazing flavor. I can’t wait to try this again.

Baked Shrimp Scampi
Ingredients:
2 pounds shrimp in the shell (I used 20/lb size)
3 Tbsp olive oil
2 Tbsp dry white wine
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/4 cup minced shallots
3 Tbsp minced fresh parsley
1 tsp minched fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1 extra-large egg yolk
2/3 Cup panko
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 tsp salt, and 1 tsp 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 tsp salt, and 1/4 tsp 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 curing 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 10-12 minutes, until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Source: Barefoot Contessa Back to Basics, by Ina Garten

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