Shrimp Scampi

After tonight, I realized that we didn't have to go to Red Lobster for good shrimp scampi. This is one of those dishes that just seems really intimidating. It's so easy though!!! Like many of my other recipes, I got this one from the Barefoot Contessa. She recommends buying your shrimp fresh, not frozen if possible. I bought mine from the seafood counter at Publix....that as fresh as I can get, right?

In case you've never had shrimp scampi, it's a wonderful baked shrimp dish. The shrimp is swimming in butter, wine, and lemon juice and it's so good. If this is your first time making it or eating it, don't freak out over all the butter - it's supposed to be like that.

Shrimp Scampi:
1 lb shrimp with the tail on (I bought 26/30 shrimp)
3 Tablespoons olive oil
1/4 cup white wine
Salt & Pepper
1 1/2 sticks of butter, at room temperature
4 teaspoons minced garlic
2 shallots, minced
1 teaspoon rosemary, chopped
1/4 teaspoon red pepper flakes
1 teaspoon lemon zest
2 Tablespoons lemon juice
1 egg yolk
2/3 cup Panko (Japanese bread crumbs) -- I forgot to buy these, so I used regular bread crumbs and they turned out fine.

1. Preheat the oven to 425 degrees.
2. Place shrimp in a bowl and toss with olive oil, white wine, and salt & pepper.
3. In another bowl, combine the softened butter, garlic, shallots, rosemary, red pepper flakes, lemon zest, lemon juice, salt & pepper, bread crumbs, and the egg yolk.....mix well.
4. Line your shrimp around the edge of an oval baking dish with the tail up. I used a glass pie plate and it was perfect.
5. Once all of the shrimp are in the dish, pour the remaining wine/olive oil marinade back over the shrimp.
6. Spread the butter mixture all over the shrimp (see the first picture below, this isn't pretty).
7. Bake for 10-12 minutes until hot and bubbly.

This is what it looks like before it goes into the oven. It looks like shrimp covered in bread crumbs and butter. Well, essentially that's what it is, but it will look and taste much better after it comes out of the oven.

Here's the final product. I served it over rice, but pasta would also be nice. For the rice, I cooked minute rice in chicken broth (instead of water). Once I took the rice off the heat, I stirred in garlic and 2 Tablespoons of lemon zest (I had some left over from the zest for the shrimp). This rice would be good with anything, but it really brought out the lemony taste in the scampi.

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