Barefoot Bloggers: Ina's Baked Shrimp Scampi

I had to punt on February's first Barefoot Bloggers recipe, coconut cupcakes. Things got a little crazy at Chez T. at the start of the month. Things are still nuts--Hell, when aren't they--but I did make time to make the second recipe of the month, Roasted Shrimp Scampi.

Except. This recipe is a complete Ass-Buster. You can find the original recipe here:

Ahem. 12 tablespoons of butter and three tablespoons of olive oil? Holy Backside Suicide, Batman! And I'm escaping to Sin City (as we speak, actually) for my 41st (sheeeeeeeeiiiiiit, I am old) birthday. I can't be old and fat. That's just too depressing.



So I re-worked this sucker. I'm sorry. I just had to. That thing had no business starring in Half-Assed month. Which truly has been half-assed month, hasn't it, since I've hardly posted any recipes? Forgive. I'll make it up to you in March, pinkie-swear.

Anyways, here's the recipe in re-vamped form.



Half-Assed Baked Shrimp Scampi
adapted from Ina Garten
serves 6

2 pounds shrimp in the shell (12 to 15 shrimp per pound)
3 teaspoons olive oil
2 tablespoons dry white wine
kosher salt and freshly ground black pepper
6 tablespoons unsalted butter, softened
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallot
3 tablespoons chopped fresh parsley leaves
1 teaspoon minced fresh rosemary
1/4 teaspoon crushed red pepper (I used 1/2 teaspoon)
1 teaspoon fresh lemon zest
2 tablespoons fresh lemon juice
1 extra-large egg yolk
1/2 cup panko (Japanese breadcrumbs)
Lemon wedges, for serving

Preheat oven to 425.

Peel, devein and butterfly the shrimp (cutting up the back where the black vein once was), leaving the tails intact. Toss the shrimp with the olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Allow to sit at room temperature while you prepare the garlic/butter mixture.

In a small bowl, mash the softened butter with the garlic, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Starting from the outer edge of a 13-inch oval gratin dish, arrange the shrimp, in a single layer, butterfly side down and tails curling up toward the center of the dish. Pour the remaining marinade over shrimp. Spread the shrimp evenly with the garlic butter.


This is what they look like before going into the sauna!

Roast for 10-12 minutes or until hot and bubbly. If you like the breadcrumbs browned, you can pop the shrimp under the broiler for 1 minute.

Serve with lemon wedges.

Verdict: To quote hubby: "MMM." This scampi is still decadent enough--honest. By cutting the butter in half, but keeping the same ratio of spices, garlic and herbs, this shrimp has plenty of bang for the buck. It's love food, people. And you won't have to hide under the covers after you eat it.