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Thread: Quick Italian-ish Appetizer Dinner

  1. #1

    Quick Italian-ish Appetizer Dinner

    I saw Ina make this Baked Shrimp Scampi on the Food Network the other day and had to try it. So easy and so good. I cut down on the butter by 1/2 a stick and it was perfect. The shrimp were cooked perfectly after 10 mins and 1 min under the broiler to get the topping crunchy. I served it with Baked Feta and Marinara using Lindrusso's marinara. Added an arugula salad, toasted baguette slices and a crisp white wine for a nice, light Italian-themed Sunday dinner. Super easy, too!

    Baked Shrimp Scampi - Ina Garten
    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
    Preheat the oven to 425 degrees F.

    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.

    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.

    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 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.

  2. #2
    Join Date
    Oct 2004
    Wow, this looks wonderful! Thanks for posting - it will go in my "To Try" folder.


  3. #3
    Join Date
    Jul 2001
    MMM- I made this last week after watching her make it for the second time. Deelish! I used shrimp that I had in the freezer. Mine didn't look as pretty as hers, but it sure was good. I sprinkled some freshly grated parm on the top too. I'm including this dish for Christmas Eve dinner. I so wish she would invite me over for dinner!


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