Happy Sunday to you, I hope this message finds you well. Do you know what’s for dinner tonight? Not a clue, nothing on the agenda, would you like something under an hour so you can watch Sunday night football? I may have just what the doctor ordered, how about a lovely Sunday meal of Baked Shrimp Scampi over a brown butter polenta, it’s as good as it sounds!
When I think of shrimp scampi at an Italian restaurant, I have wonderful thoughts of garlicky, lemony, buttery goodness dripping over a succulent shrimp. But when I think of making it at home, I have thoughts that I am not a culinary giant and shouldn’t attempt such foods served before gods. Fooey! Like everything else in life, once you find out how to do it, you can do it, and you’re better off for trying.
This recipe is wonderfully easy and quick and you’ll impress your taste buds and those who get to eat of your master culinary skills! The only special item you may need is a 14 inch-oval gratin dish that can go into the oven. Although you might be able to get away with some pyrex type of dish, the presentation won’t be as nice, but your belly doesn’t care what your eyes see.
For the polenta, I simple bought a pre-cooked polenta roll at the market, sliced it into 1/2″ slices and sautéed in brown butter with a bit of garlic salt. To get the brown butter, just put about 2 tablespoons of butter into a pan on medium/high and let the butter melt and turn slightly brown, you’ll get this rich almost nutty fragrance. Once the butter is brown, place polenta slices in and turn over after about 3 minutes. So good, so easy. If you don’t have polenta, you could always serve with a salad.
Give it a go, you will enjoy immensely. Thank you so much for reading and have a great new week.
- 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 (4 cloves)
- 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
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.
Recipe courtesy of Ina Garden.