Oven-Baked Shrimp Scampi is a recipe I saw on Ina Garten’s show, The Barefoot Contessa. I’m a huge fan of shrimp scampi, but this preparation was life-changing for me. I love all types of gratin dishes, so I had to make this one, still making it my own.  Next time, I think I’ll make this dish using scallops, and I know it will be delicious!

Prep Time: 30
Cook Time: 13 to 15 minutes, time may vary slightly
Total Time: 45 minutes
Yields: 6 servings
Equipment: paring knife, large mixing bowl, chef’s knife, cutting board, 1 (14-inch) gratin dish, 1 (1/4-size) rimmed baking sheet pan

Ingredients:
1 pound of (26-30 count) frozen extra-large shrimp, peeled, deveined, and the tails left on
3 tablespoons of E.V.O.O. (extra virgin olive oil)
2 1/2 teaspoons of Kosher salt
1 1/4 teaspoons of fresh ground black pepper
2 tablespoons of a good dry white wine (Pinot Grigio)
2 sticks (16 tablespoons) of unsalted butter, room temperature
5 cloves of garlic, minced
1/4 cup of shallots, minced
1/4 cup of Italian flat-leaf parsley, roughly chopped
1/4 teaspoon of red pepper flakes, optional
1 teaspoon of grated lemon zest
2 tablespoons of lemon juice, freshly squeezed
1 extra-large egg yolk, lightly beaten
1 cup of Panko bread crumbs
Garnish
Lemon wedges for serving

Instructions:
Preheat oven to 425°F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Dry the shrimp. Use a paper towel to pat them dry.  Place the shrimp onto a rimmed baking sheet and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while making the butter and garlic mixture.

In a large mixing bowl, mash the softened butter with the garlic, shallots, parsley, 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. If the tails don’t stand up perfectly for you, don’t worry, it will be fine. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 13 to 15 minutes until hot and bubbly. After the 13-minute mark, keep a close eye on the dish and determine if you’ll need to cook it for the full 15 minutes.

If you prefer the top to be a little browner, place it under a broiler for 1 minute. Serve with lemon wedges.

There you have it, my Oven-Baked Shrimp Scampi.

Notes:
1) The number count on the package of frozen shrimp refers to the number of shrimp in a pound and their size. The smaller the number, the larger the shrimp will be when weighing a pound.

2) E.V.O.O. is the acronym for extra virgin olive oil.

3) You can use 6 individual gratin dishes to make this dish as an appetizer. Divide the shrimp evenly among the 6 gratin dishes.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/