quick shrimp dish
I snatched up some shrimp at the grocery store yesterday without a recipe in mind, so naturally I panicked a bit today when I decided to have shrimp for dinner. I didn’t have a ton of speciality ingredients in the house and I definitely didn’t want to visit the grocery store AGAIN. Luckily, Ina Garten came to the rescue and I adapted her Baked Shrimp Scampi from “Barefoot Contessa Back to Basics”.
I didn’t have all the needed ingredients, but the recipe worked out just fine. I substituted the dry white wine for 1/2 tablespoon each of apple cider vinegar and water; I omitted the lemon zest and used bottled lemon juice; I used onions instead of shallots and dry herbs instead of fresh. Also, I cut the recipe in half.
_ _ _
Baked Shrimp Scampi
Ingredients
• 2 pounds shrimp in the shell
• 3 tbsp olive oil
• 2 tbsp dry white wine
• Kosher salt; freshly ground pepper
• 12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
• 4 tsp minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tbsp minced fresh parsley
• 1 tsp minced fresh rosemary leaves
• 1/4 tsp crushed red pepper flakes
• 1 tsp grated lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (breadcrumbs, crumbled crackers or even cornflakes would also work)
Directions
• Preheat oven to 425 degrees.
• Peel, devein and butterfly shrimp, leaving the tails on. Place the shrimp in a mixing bowl with the olive oil, wine, 2 tsp salt and 1 tsp pepper, and gently toss. Set aside while you make the garlic-butter mixture.
• Mash the butter with the garlic, shallot, parsley, rosemary, lemon zest, lemon juice, red pepper flakes, egg yolk, panko, 1/2 tsp salt and 1/4 tsp 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 over the shrimp. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. (With the recipe halved, the shrimp didn’t line up neatly in my baking dish, so I simply placed the shrimp in a single layer, or tried to at least, in the dish and covered them with the garlic-butter mixture. Next time, I’ll take the tails off before hand.)
• Bake for 10 to 12 minutes until hot and bubbly. For a browned top, place under the broiler for 1 minute.
