BB: Baked Shrimp Scampi

I was really excited to make the second recipe for Barefoot Bloggers this month. Jill from Insanely Good Food chose Baked Shrimp Scampi, which I've wanted to make ever since I got my own copy of Back to Basics.

It's very simple and clean in flavor, and even though peeling and deveining the shrimp is an undertaking, it's worth every bit of effort in the end. This is a meal sure to impress which makes it perfect for a special occasion. My special occasion was that I had the day off, and I enjoyed this for lunch with some pasta on the side. I halved the recipe, but I'm posting the full recipe below as this is too good to not share with a crowd.

Be sure to see how the other Barefoot Bloggers did with this.

Baked Shrimp Scampi

recipe from Barefoot Contessa Back to Basics, p. 128-129, and can also be found here.

Ingredients:

2 lb. shrimp in the shell (12-15 shrimp per lb.)

3 Tbs. olive oil

2 Tbs. dry white wine

salt and pepper

12 Tbs. butter at room temperature

4 tsp. minced garlic (4 cloves)

1/4 C. minced shallot

3 Tbs. minced fresh parsley

1 tsp. minced fresh rosemary

1/4 tsp. crushed red pepper flakes

1 tsp. grated lemon zest

2 Tbs. fresh squeezed lemon juice

1 extra large egg yolk

2/3 C. panko bread crumbs

Directions:

Heat the oven to 425 degrees.

Peel, devein, and butterfly the shrimp, leaving the tails on.

Place the shrimp in a large bowl and toss with the olive oil, wine, 2 tsp. salt, and 1 tsp. pepper. Set aside at room temperature while preparing the garlic mixture.

In a small bowl, mash together the butter, garlic, shallots, red pepper flakes, parsley, rosemary, lemon zest, lemon juice, egg yolk, and panko, and 1/2 tsp. salt and 1/4 tsp. pepper until combined.

Using a 14 inch oval dish, starting at the outside edge, arrange the shrimp with tails up in a single layer.

Pour remaining marinade over the shrimp.

Spread the butter mixture over the shrimp.

Bake for 10-12 minutes, until hot and bubbly. Place under the broiler for 1 minute if you want the top a little crispy.

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