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

Cook Time 15

Total Time 45

Servings

Calories 317kcal

Author Debby - www.AFeastfortheEyes.net

Ingredients

For the shrimp:

2 pounds shrimp in the shell 12 to 15 per pound
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons unsalted butter 1 1/2 sticks ; at room temperature
4 teaspoons garlic minced
1/4 cup shallots minced
3 tablespoons parsley leaves minced
1 teaspoon rosemary leaves minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon lemon zest
2 tablespoons lemon juice freshly squeezed
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!

Notes

Nutrition is calculated for the Shrimp Scampi only.

Recipe source: Ina Garten

Nutrition