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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
Course main
Keyword Baked Scampi, Scampi, shrimp, Shrimp Scampi
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8
Author Debby - www.AFeastfortheEyes.net

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!