Sometimes an episode of a great cooking show will get stuck in my head and never let me go. It is often the case with the infamous Barefoot Contessa. Let’s face it, there is very little from that show that would not make me happy. Fancy food, fancy friends, a florist pal who brings the perfectly arranged flowers to every meal, the husband who jets off in his convertible to pick up the perfect wine or cheese to compliment all of my suppers. It all sounds like a dream, doesn’t it? It is one of those episodes that I could not escape from and decided to finally recreate the perfect shrimp scampi.
I have started a tradition of making a fancy Sunday supper each week for our family. I love Sunday afternoons spent in the kitchen while my husband keeps the kids entertained. I have been trying to challenge myself to make those dishes that I have always wanted to try and allowing myself the chance to truly enjoy the cooking process, instead of simply rushing to get everyone fed.
This Shrimp Scampi is sinfully delicious. Jumbo shrimp are coated in a topping created from fresh herbs, crunchy panko, a tiny bit of heat from red pepper flake, ¬†and an unbelievable amount of butter. The results yield a perfectly rich shrimp that is the perfect topper to a pile of linguine and a loaf of bread to mop up all the deliciously buttery sauce.
- 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 (1½ sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- ¼ cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- ⅔ cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
- 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, ½ teaspoon salt, and ¼ 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.