Baked Shrimp Scampi

(I found this photo on this blog.  She gives credit to FoodNetwork, but when I go there, I get a video.)

The other day I was trying to figure out what to make for dinner, and decided I wanted to make something with shrimp, since I had some in the freezer. (The folks at America’s Test Kitchen say to buy your shrimp peel on, frozen, because what you get at the store in the fish aisle is thawed anyway, and the longer it sits there thawed, the more flavor it loses. As to the peel on, they use some kind of chemical to get the peel off, so if you don’t want that, buy peel on.) I went searching on Foodnetwork.com, and came across this amazing looking recipe. It’s Ina Garten, from her Back to Basics cookbook, and true to form it has a ton of butter. Ina’s smart that way. I think I’d like to kiss the person who figured out how to make butter.

I only had one pound of shrimp in the freezer, and I suspected we’d want leftovers, so I ended up buying more at the store anyway. Shrimp is pricey, so this is maybe not an everyday dish. But oh my god, it was DELICIOUS. Really, really good. Definitely a keeper. I’m going to visit my Grandma and Great Aunt in a few weeks, and I’m thinking I’ll make this for them. They love scampi.

Baked Shrimp Scampi

Ingredients

• 2 pounds (12 to 15 per pound) shrimp in the shell (I couldn’t find 12-15 per pound, and I probably couldn’t afford them if they had them.  I used the 21-25 per pound, and they were great.)
• 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

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.