Baked Shrimp Scampi

Happy Oscar day!! Are you guys watching the big show? Even though it can be a little boring, I always make time to watch the Oscars. Even before I worked in the movie and television industry, I was a huge fan of the Oscars. Have you guys seen any of the movies nominated? It's one of the first years in recent history that I have made it a point to watch all of the movies nominated for best picture. I think Slumdog will take the cake! It's amazing. I'm still not sure what I will be doing later today in celebration, but if you are looking for an idea of a nice dish to serve, look no further. If you love shrimp and garlic (and really, who doesn't?), you will like this dish. My only complaint was that it was a little heavy on the salt (and for once I measured). Other than that, I really enjoyed the flavors in this recipe. I though that since rosemary can be kind of strong, it would dominate the other flavors, but everything worked really nicely together. Of course, with all that butter, this is definitely a special occasion kind of dish, but aren't the Oscars a special occasion? Happy viewing!



Baked Shrimp Scampi
(Adapted from Ina Garten)

Makes about 3 servings

1 pound of large shrimp, peeled and deveined, tails on
1 tablespoon olive oil
1 tablespoon dry white wine
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, at room temperature
2 teaspoons minced garlic
2 tablespoons minced shallot (about 1 large shallot)
1 1/2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh rosemary
Pinch crushed red pepper flakes
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 large egg yolk
1/3 cup panko
Lemon wedges for serving

Preheat the oven to 425 degrees, F.

Place the shrimp in a mixing bowl and gently toss with the olive oil, wine, 1 teaspoon salt, and 1/2 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, shallot, parsley, rosemary, red pepper, lemon zest, lemon juice, egg yolk, panko 1/4 teaspoon salt, and 1/8 teaspoon pepper until combined.

Starting from the outer edge of a 8x8 bowl, 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 10-12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.