Jazzed Up Shrimp Scampi
Thursday January 6, 2011

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When the Barefoot Contessa conceptualized this baked version of shrimp scampi, her idea was to free herself up at dinner parties so that she could enjoy her guests. I find myself running into this same problem.  The need to impress my guests with delicious food is a priority, but I find I’m in the kitchen for far too long and miss out on entertaining and enjoying my company.
This recipe solves all of that.  Have your appetizers ready to be served when they walk in the door, the wine chilled, dessert purchased from your gourmet patisserie and this delicious entrée ready to be placed in the oven and you will be more than ready to wine and dine with your invited guests.
Key Things To Keep In Mind 
*Bake in one dish or four individual dishes (refer to above image as an example of individual portions)
*Make sure the dish is bubbly before removing from the oven
*Pair with a buttery Chardonnay – delicious!

Baked Shrimp Scampi

(based on Barefoot Contessa’s recipe)

  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving

1. Preheat the oven to 425 degrees F.
2. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
3. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
4. Starting from the outer edge of a 14-inch oval gratin dish (or four individual smaller dishes), 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 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

11 thoughts on “Jazzed Up Shrimp Scampi

  1. Great idea…we live in an old beach house so the kitchen is removed from the house which doesn’t make it fun for me when were entertaining. This is a great solution. Another thing I do is shrimp, chicken and beef tacos if I want something easy. I cut up fresh onions, tomatoes, lettuce, cilantro, and grate cheese, make fresh guac and buy fresh salsa. Everything is put into small square bowels. I have fresh flour tortillas and corn which I warm in the over or on a hot pan. My boyfriend bbqs the chicken, shrimp and beef (which takes no time) – everything is put out – and all you have to do is cut the meat and serve. I have never seen more kids happier and parents love it. It’s fresh, simple and tastes delish.

  2. Hey Shannon,

    I would like to give you the “Stylish Blogger Award” for your beautiful and so inspiring blog!

    How this award works is that it’s passed on from blogger to blogger, so I received the award from someone and I pass on the award to others. Part of this award is to write 7 things about yourself (on your blog post) and pass this award to 15 other recently discovered blogs you think deserves this award too.

    You can see my post and the link for the award here:

    Kisses, Eleni

  3. This looks absolutely divine!

    I have been dying to stop by and say hello but work has been so especially busy since Christmas. I have missed my visits to your blog — definitely one of my favorite blogs 🙂 I so enjoy all you have shared with us this past year, and look forward to what it to come for 2011… keep up the fabulous inspiration — you inspire us on so many levels.


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