Thursday, February 25, 2010

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.

31 comments:

  1. Anything involving vein removal is "love food" for my better half to prepare. So ... forwarding this link to him now ... =>

    Enjoy Sin City. Eat lots. Win lots. Maybe ride the roller coaster?

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  2. Mmmmm...I will definitely try this. Pinkie-swear.

    And happy birthday to you, most awesome TKW! There is no way you are old. You make me look forward to 41.

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  3. Happy birthday! 41 is NOT old! I'll be 54 this year, which is nearly 55 -- that. is. old.

    Pinkie-swear? New one on me. Can't wait to use it somewhere...doesn't matter if I know what I'm talking about, I usually don't.

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  4. Get down with your bad self Witch! Happy Birthday and many more.
    jc

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  5. This sounds absolutely delicious! Can't wait to try it.

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  6. Have a great birthday trip to Vegas.

    You and I are both channeling Ina today. I've got her Shrimp Cocktail up this morning.

    Must now go print out your Scampi recipe...The Mistah would eat shrimp everyday if he could.

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  7. Anytime I open up one of Ina's cookbooks, I can already feel my waistline expand. I understand. I made this, loved it and cut the recipe in half. I wouldn't eat this all the time, but it's perfect for entertaining because it's so easy. I cut back on the buttah as well, only I didn't mention it. You passed on the cupcakes, too? LOL

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  8. Mmmmm. That sounds delish - any suggestions on a bread crumb substitute? We're stil watching the carbs around here (not that you'd know that if you saw me inhaling 3 girl scout cookies last night).

    A Birthday in Sin City? That will always keep you young! Happy Birthday:)

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  9. It's "love food, people" - ahahah, I love that!

    Is it wrong to admit I don't like shrimp? I know, I know, I've tried - I even tried it wrapped in bacon. I just can't do it.

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  10. nom nom nom....this excites me! :) xxx

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  11. Any recipe with the name "Half-assed" in it sounds right up my alley. But if I am a shrimp, is eating shrimp cannibalism??

    Enjoy LV! Come back smiling! (And don't lose your... um, shirt...)

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  12. Yum. Now this is one recipe that I could actually devour!

    Have fun and happy, happy, happy birthday!!!!

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  13. These look awesome. I love shrimp and really need to remember to make it more often! I laughed out loud at the opening cartoon- were you thinking of me? ;)

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  14. Those look so yummy. Now I am even sadder. I just found out last week that I am now allergic to seafood. After being able to eat it my whole life.

    Anyways, Have a great birthday!

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  15. I actually like your version better!! Okay, so for about a month we'll be the same age - I'll be 42 in March - but my baby will be 18 next week - where did the time go?!

    Happy Birthday - have fun in sin city!!

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  16. Happy birthday! I hope you eat something indulgent and fun!

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  17. MMM shrimp. I love Ina. And I love ass buster recipes :)
    Happy birthday!

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  18. Did we all drop off the face of the earth for a minute? The fact that you posted at all proves you're a pro. No worries about recipes!

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  19. You are the third person today that posts the recipe for baked shrimp scampi. Is it baked shrimp scampi day and nobody told me?!?

    Have a great birthday weekend in Vegas!!

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  20. Ha! THIS is the butter-drenched scampi my sis and I made this week while I was fat-loading. The scant remains are chillin' in the fridge right now.

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  21. I love that you called these guys half-assed. They look so good! Great fancy party food!

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  22. I too, have tried this recipe, both the before and after... and honestly, you don't miss all the extra HOLY BACKSIDE ingredients! Have a FABULOUS time in Vegas!

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  23. Okay, these look great but someone definitely has to cook them for me. The whole yuck factor of antennae and, well, I'll just summarize as yuck. Also, I know it's the oldest YOU'VE been, but let's be a little sensitive here, TKW! I'm turning 50 on March 7th, for goodness sakes. Have some pity.

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  24. These look crazy delish.

    PS: I'm a Sin City girl (born & raised & now raising my own fam here), if you need any insiders tips, lmk...

    Oh, and happy bday!

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  25. You're younger than I'll be when I'm where you are, so...
    I always thought Scampi was a funny name. As though you must sear them before they scamper.
    Hope the trip was good. Stop worrying about your ass. And pay less attention to the asses in your life. ;-0

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  26. Could you cheat and use frozen already de-pooped shrimps? I don't have any offspring and I sort of have this rule about touching the poop of other living organisms.

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  27. Ah, shrimp scampi. Before I wed my husband, I ate dinner at his mom's house. She made this. I tried so hard to impress her, but I ended up losing everything instead. Gross. Of course, she used the frozen kind. Maybe it's different?

    But.

    In my attempt to try seafood my husband had me try a piece of shrimp. Uncooked. Let me just say this: I ran to the bathroom.

    Argh.

    Maybe next time?

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  28. The slightly healthier version still looks like a flavorful treat. I love shrimp, especially with lots of garlic and butter!

    Hope you had a fantastic birthday in Vegas!

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  29. Hope you had a great birthday in Vegas!!

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