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May 05, 2014

Baked Shrimp Scampi with Bread Crumbs

Each group created their own dish by adding more breadcrumbs or less garlic butter, some even added a little extra wine. How could you go wrong? And I tasted every rendition and they were all delicious.

Baked Shrimp Scampi with Bread Crumbs
Serves 4


For the shrimp and marinade:
1 pound (12-15 count) peeled and deveined shrimp; leave tails on
2 Tablespoons olive oil
2 Tablespoons white wine
Kosher Salt and fresh grated pepper to taste

For the garlic butter:

1 stick unsalted butter, softened, room temperature
1/4 cup white onion, minced
2 large garlic cloves, minced
3 Tablespoons fresh minced parsley
1 teaspoon fresh minced rosemary
1/4 teaspoon red pepper flakes
Juice and zest from one large lemon
1 large egg yolk
2/3 cup panko crumbs
1 additional lemon cut into wedges


For the marinade, in a small bowl mix together the olive oil, wine, and salt and pepper. Add the shrimp and gently toss. Allow to marinade while you make the garlic butter, no more than 15 minutes.

For the garlic butter, in a small bowl, mash butter with onion, herbs, red pepper flakes, lemon zest, lemon juice egg yolk and bread crumbs. Mix until all ingredients are totally incorporated into butter.

Butterfly and arrange the shrimp cut side down with tails curling up in an oblong baking dish just large enough to place shrimp side by side around the edge. Pour the remaining marinade over the shrimp. Carefully spread the butter mixture over the shrimp with tails out.

Bake the shrimp in a 425 degree oven for about 10 to 12 minutes or until they are hot and bubbly and the shrimp have turned pink.

Serve with lemon wedges

Posted by terri at May 5, 2014 03:59 AM