scamps like us

shrimp scampi. everyone loves it. easy to make. another ina garten recipe from her barefoot contessa back to basics cookbook. i am not a collector of cookbooks (& do not want to be). i only keep around the ones i refer to often. this is one of those books. it contains easy upscale recipes that have a real wow factor. & yes, mine is signed (thanks gorillaman!).

here is ina's recipe for shrimp scampi. make sure your butter is room temperature. do not overcook the shrimp. they will be perfectly cooked following her recipe. and for eating, don’t forget a baguette to sop up the gorgeous sauce that is a wonderful balance of garlic, fresh parsley & lemon. delish. here’s how:

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt & freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 garlic cloves, minced (i use a garlic press)
1/4 cup shallots, minced
3 tablespoons fresh parsley leaves, minced
1 teaspoon fresh rosemary leaves, minced
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:
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 & 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

Preheat the oven to 425℉.

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 & 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 & towards the center of the dish. Pour the remaining marinade over the shrimp. Spread (pick up a hunk of butter & crumble it over top with your hands) 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.