Baked Shrimp Scampi
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Wait until you try this decadent, garlicky twist on a seafood classic—it’s elegance made easy!
Ingredients:
Image credit: Food Network
Ingredients:
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- 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
- Heat the oven to 425°F.
- Prep the shrimp by peeling, deveining, and butterflying them (keep tails intact). Toss them in a bowl with olive oil, wine, 2 tsp salt, and 1 tsp pepper. Let them marinate while you prepare the garlic-herb butter.
- In another bowl, combine softened butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, ½ tsp salt, and ¼ tsp pepper, mashing until well blended.
- Arrange the shrimp in a 14-inch oval gratin dish, placing them cut-side down with tails curled toward the center. Drizzle the leftover marinade over them, then spread the butter mixture evenly on top. Bake for 10–12 minutes until bubbly. For a golden crust, broil for 1 minute. Serve with lemon wedges.
