Plus Parmesan-Roast Green Beans, and”Budget” Saffron Rice for a Complete Meal
The Baked Scampi is very easy to make, as are the optional side dishes. Add a glass of wine, some candles, and you have a romantic dinner for less than ordering in a restaurant.
This recipe comes from “Back to Basics“, which has become one of my favorite of Ina’s many cookbooks.
The prep work was ridiculously easy:
Unsalted butter is important! I say this, because when I read reviews, some folks complained that this dish was too salty. I’m guess that they used regular butter and/or table salt? So, unsalted butter, it is! Scampi isn’t scampi without fresh garlic, and that’s the truth. You also need one egg yolk– this is to bind the topping we’re about to make. But, first, we need to prep the shrimp:
I like to keep a bag of raw shrimp in my deep freeze. A quick thaw, with room temp water speeds up the process. In a matter of minutes, I can easy butterfly the shrimp. These were pretty much deveined, but I still remove any traces of that black squiggly stuff (vein). I cut the recipe in half, calculating about six shrimp per person– which turned out to be a tad over one pound.
You won’t even break a sweat on the marinade– white wine, olive oil, kosher salt and fresh cracked pepper. Gently stir….
Set the shrimp aside, to room temperature and now to make the topping.
You’ll want to zest a lemon, then juice it. Minced shallots, fresh parsley and rosemary, and minced garlic…
In a bowl, add the softened butter, zest, lemon juice, herbs, shallots and– definitely– red pepper flakes. I highly recommend it! Of course, you need panko crumbs. These are my favorite and love them a lot more then traditional breadcrumbs. I love the crunch. Last, add the egg yolk and combine everything. This takes about 2 minutes!
The topping is ready.
Set each shrimp with the butterfly section “down” and the tail “up”. Go in a circle, which looks nice. Individual gratin or ramekin dishes would also be a fun way to prepare this dish.
It doesn’t have to be perfect. You’re going to cover these with that buttery-flavorful topping–
Easy!
Pop this into the fridge for about 2 hours. This is perfect for entertaining. When ready to bake, preheat the oven to 425F and bake these for 10-12 minutes. How about some easy side dishes?
For fluffy rice, I rinse it thoroughly I like to make “Budget Saffron Rice” by using a 1/4 teaspoon of turmeric to color the rice a pretty yellow. I like to use a combo of chicken broth and water, too.
When the rice is cooked, add fresh herbs and lemon juice. Sometimes I add peas.
Roasting asparagus is our favorite way to prepare these. I use kosher salt, fresh cracked pepper, some olive oil– and this time, freshly grated Parmesan. Baked at 425F for about 12 minutes, which happens to be the same temperature of roasting the shrimp– these are so good!
The smell is amazing! Squeeze fresh lemon juice over the baked scampi, as soon as it comes out of the oven.
TASTING NOTES: Ina Garten delivers, once again! The flavors worked so well together– just enough garlic, the acid of the lemon and subtle heat of the red pepper– the white wine (which I also drank a glass of) and the crunch of the panko crumbs– even Craig (who says he isn’t wild about shellfish) liked this dinner. I love the ease of making this dish. I can spend more time with dinner guests, instead of cooking in the kitchen. Loved it!
LEFTOVERS: The next day, there were a few shrimp left. I added some fresh panko, a little drizzle of olive oil and broiled the dish. These were excellent! I didn’t broil the dish the first time, but I think that’s a great touch.
Baked Shrimp Scampi, Parmesan Roasted Asparagus and Budget “Saffron” Rice–A complete meal
This baked scampi recipe comes from Ina Garten. Not only is in very simple to prepare, but it’s a show-stopping dinner fancy enough for dinner guests. I have made this several times, and it’s always a success
Servings: 8
Ingredients
For the shrimp:
- 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
- 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
- NOTE: I calculate 6 large shrimp per serving which was plenty.
For the Asparagus:
1 pound fresh asparagus, ends trimmed
- Olive oil
- Kosher salt & fresh cracked pepper
- Parmesan Cheese a chunk to be freshly grated
For the rice:
1 cup long grain white rice
- 2 cups water or chicken stock or half of each
- 1/4 teaspoon tumeric
- OPTIONAL:
- 1 tablespoon fresh lemon juice
- 1 Tsp. lemon zest
- fresh minced parsley
- 1 cup of frozen peas optional
Instructions
For the Shrimp:
- Preheat the oven to 425°F.
- Peel, de-vein, 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.
- NOTE: I used every one of these ingredients, and didn’t regret it. The red pepper flakes gave so much flavor, but wasn’t too hot at all.
- 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.*
- *NOTE: You can also serve these in individual gratin/ramekin dishes.
- Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp.
- NOTE: At this point, you can keep this refrigerated for a few hours, until your guests arrive.
- 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.
For the roasted asparagus
- Prepare the asparagus by trimming off the woody ends. Sprinkle with kosher salt (not table salt) and fresh cracked pepper.
- Drizzle with olive oil (about 1 tablespoon). Mix together.
- On a Silpat Silicon Mat, or foil, or parchment paper (cleanup is easier this way) generously grate a thick layer of freshly grated Parmesan cheese (not the stuff in the green can… that is really cheap).
- Bake at 425°F for about 10 minutes. Allow to sit for a minute and serve.
For the rice:
- Rinse the rice until the water is clear. In a medium size saucepan, add the water or chicken stock, and tumeric, and bring to a boil.
- Add the rice and simmer for about 20-25 minutes, covered. Remove from heat. Fluff with a fork.
- If desired, add lemon zest and lemon juice and fresh herbs. Adding frozen peas gives the rice some contrast color, and you can sneak in some vegetables!
Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!
I just love this cookbook too and have ventured to make so many dishes from it..it is one of my favourites. I will need to try the shrimp!!
Debby, I will have to try this recipe. Just got this book for Christmas and have not been into it enough yet. Beautiful photos.
One word, several syllables: DELICIOUS! Keep adding to that seafood section!
Lovely! We really enjoyed this dish and will make it again. Ina's recipes are pretty consistent and mostly incredible!
that photo truly is a feast for the eyes and for the stomach as well.
I have made Ina's baked shrimp scampi and it's really delicious.
We both posted roasted asparagus today!
I love Ina's recipes. Simple, yet special.
Your pictures make it look so delicious! Can't wait to use with the shrimp I just bought!
This looks incredibly delicious! I love Ina Garten's recipes! This recipe is certainly a keeper!
I LOVE Ina's recipes. You can count on each one to be delicious. This looks like a wonderful and light meal, perfect for the upcoming nice weather!
Ah, I need to start keeping some shrimp in the freezer. They would have been so much easier to butterfly.
Your scampi looks gorgeous! And I'm stealing those sides. You can never have too many recipes for sides.
great photos, my fab blogging buddy! love Ina … think even my baby finds her voice soothing! and I'm smitten with that rice photo 🙂
I've already eaten dinner, but now I'm hungry again!
Ina almost always comes through with delicious recipes. The whole meal looks wonderful!
I agree these were totally tasty and easy. And as always, your pictures are amazing. Great job!
I haven't tried this recipe although I've browsed through the book many times. Your step-by-step photos are fantastic, Debby. The whole meal is perfect. Love your asparagus, too. My family will love me when I prepare this for them.
mmm, shrimp scampi. I have some frozen shrimp and all the fixings so I might make this for the hubs. I know he'd love it.
thanks for the recipe!
Yours turned out great! I love that first picture! Mouth-watering!
I don't have Back to Basics cookbook, but I watch Ina all the time on TV. Her recipes are pretty dependable and usually not exotic, which I appreciate.
I love this site. The pictures are a meal in its own!
What a perfect looking dinner. I love this recipe of Ina's.
I do love all these dishes – I east roasted asparagus like candy. Sometimes it's hard to get it to the table. I'm trying your rice tonight with the tumeric. Perfect for the chicken.Love shrimp scampi – and have never used break crumbs.???? What can I say? The blog is beautiful.I am currently making tonight's dinner and tomorrow's and now I want yours.
Off subject of wonderful shrimp scampi as my e-mail did not go through. Sauerbraten: My mother uses a sauerbraten recipe from Great Grandma Schmidt – who wound up being Czech I believe – with all the border lines changed here and there. If you want it, I can get it for you. The main thing is – they always say with all the marinating – use a cheap cut of beef – Great Grandma said "no." The sauerbrated is incredible and once a year for my father's birthday, my mother invests. The dumplings are always russet potatoes – put through a ricer. Russets have less water than other and hold together, My mother marinates for days and has always made the dinner – I am – in my 50's – thinking I must take it over before all is lost. and my husband adores the meal and looks forward to it every October.
Claudia
Debbie – made the baked shrimp scampi last night. OMG! it is the most delicious dinner I've made in a while. The rice with its hint of lemon went perfectly. My son in law ate 15 shrimp! It is going in my book. Next best to the taste, was the fact that it was beautiful and I made it several hours ahead and baked it apx. 15 min. just as we wanted to eat. Perfect! Your blog is one of my favorites.
Arlene G. Atlanta GA
Photos are making me hungry, making shrimp tonight maybe I'll try something new.
this was so good and so easy….i think the butter could probably be cut in half…..asparagras was delightful
Cindy said…
I have been cooking for 45 years and Ina is my go to girl. Everything she cooks is easy to follow and tasty.
If you haven't made her Scampi yet, go for it. Last time I made it I put a little feta cheese on top. Yum.