Best Ina Gartens Baked Shrimp Scampi Recipes

MAIN DISH -- INA GARTEN BAKED SHRIMP SCAMPI

MAIN DISH -- Ina Garten Baked Shrimp Scampi image

Make and share this MAIN DISH -- Ina Garten Baked Shrimp Scampi recipe from Food.com.

Provided by carrie sheridan

Categories < 60 Mins

Time 43m

Yield 30 shrimp, 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs shrimp, in the shell (12-15 shrimp per lb)
3 tablespoons spitiko greek olive oil
2 tablespoons dry white wine (pinot grigio)
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
12 tablespoons kerry irish gold unsalted butter, at room temperature
1/4 cup minced shallot
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaf
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 extra -large egg yolk (reserve and freeze egg white for other recipes)
2/3 cup panko breadcrumbs (Japanese dried bread flakes)
2 lemons, cut into 6 wedges each for serving

Steps:

Preheat the oven to 425 degrees.
Peel, devein 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 of salt and 1 teaspoon of 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 pepper until combined.
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. Pour the remaining marinade over the shrimp.
Spread the butter mixture evenly over the shrimp.
Bake for 10-12 minutes until hot and bobbly. If you like the top browned, place under the broiler for 1 minute.
Serve with lemon wedges.

Nutrition Facts : Calories 443.6, Fat 32.7, SaturatedFat 16.1, Cholesterol 279.2, Sodium 1338.4, Carbohydrate 13.9, Fiber 1.3, Sugar 1.5, Protein 23.3

BAREFOOT CONTESSA'S BAKED SHRIMP SCAMPI

Barefoot Contessa's Baked Shrimp Scampi image

I saw this Sunday morning and it looked yummy! I'm putting here for safe keeping. Show: Barefoot Contessa Episode: Italian Every Time

Provided by Luvs 2 Cook

Categories < 60 Mins

Time 33m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs shrimp, in the shell, 12 to 15 count
3 tablespoons olive oil
2 tablespoons dry white wine
kosher salt & freshly ground black pepper
12 tablespoons unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallot
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaf
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 extra-large egg yolk
2/3 cup panko breadcrumbs (Japanese dried bread flakes)
lemon wedge, for serving

Steps:

Preheat the oven to 425 degrees F.
Peel, devein, 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.
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.
Pour the remaining marinade over the shrimp.
Spread the butter mixture evenly over the shrimp.
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.

Nutrition Facts : Calories 440.9, Fat 32.8, SaturatedFat 16.1, Cholesterol 282.3, Sodium 950.8, Carbohydrate 12.6, Fiber 0.7, Sugar 1, Protein 23.2

INA GARTEN'S BAKED SHRIMP SCAMPI RECIPE - (3.9/5)

Ina Garten's Baked Shrimp Scampi Recipe - (3.9/5) image

Provided by Foodiewife

Number Of Ingredients 16

Ingredients

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.

Steps:

Preheat the oven to 425°F. Peel, devein, 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.