Baked shrimp scampi

Summer is all about fresh seafood for my family.  If taking a trip to the lake, the bay or the shore, the restaurants feature seafood entrees  every summer. Some of my favorite meals feature fish as the main course.  I anticipate the selection on every summer trip up North.

Today, I have a recipe to share that was inspired by Ina Garten, who lives in East Hampton. She shares many fish recipes for all courses. And each one, which I have sampled, is spectacular.  This recipe is a variation on her baked shrimp scampi. Her recipe was written for six people, and I downsized the servings.

To prepare:  Preheat the oven to 400 degrees. Next, peel and clean one bag of shrimp (26-30) count.  Ina’s recipe suggests to butterfly the shrimp.  I did not follow that extra step.  Place the shrimp in a mixing bowl and toss with 3 tablespoons olive oil.  Add 2 tablespoons white wine, sea salt and ground black pepper to taste.

Next, in a small bowl, add 4 tablespoons softened butter or margarine. 3-4 minced shallots, 1 teaspoon minced garlic (or to taste), 2 tablespoons dried parsley flakes, 1/2 teaspoon dried rosemary, 2 shakes of crushed red pepper flakes, 1 teaspoon grated lemon zest, 2 tablespoons lemon juice, and one egg yolk.  Mix together.  Then add, 2/3 to 3/4 cup Panko bread crumbs to this mixture. Season with sea salt and pepper if desired.

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Then, starting from the edge of a large shallow oval au gratin dish, arrange the shrimp in a single layer attractively.  Pour the marinade over the shrimp from the bowl.  Then, add the Panko mix to the top of the dish.  Spread the mixture evenly for baking.

Bake at 400 degrees for 10 minutes. Rotate the dish and bake at 425 degrees for 5-7 minutes and then finish by broiling for 1-2 minutes just until the top of the Panko is slightly browned.  The shrimp will be pink and firm.

Serve with lemon wedges, rice, a green vegetable or simply a loaf of crusty bread and a green salad.  With a water view, this meal promises to be just as tasty as any seafood restaurant this summer.

 

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