An elegant and delicious shrimp scampy dish

Real Estate Agent with William Raveis Real Estate 0757389


Have you been invited to your family's house for the holidays and asked to bring a "dish". This dish will be a show stopper. The originally recipe is an Ina Garten recipe that I modified over the years til I got to this point. I like a lot of garlic and use quite a bit.  I brought it once to a holiday party and the hostess told me they used the left overs over pasta the next day for dinner and enjoyed the meal very much!

Shrimp Scampi - baked


2 pounds peeled, deveined and butterflied shrimp – 20 count size
1/2 cup Extra-virgin olive oil
½ cup dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
15 cloves minced garlic
2 large shallots, minced small
3 tablespoons minced fresh parsley leaves
1 teaspoon minced rosemary leaves – if not fresh you have to grind them small
1 teaspoon crushed red pepper flakes
2 full lemons zested and the juice squeezed from one
1 extra-large egg yolk
1 cup panko bread flakes
2 tablespons of parsley flakes

Preheat the oven to 425 degrees F.

Place the shrimp in a shallow glass dish (I use a 9 by 13) 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.

Carefully spread the garlic/butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. I like it to have a slightly browned top, so I carefully place under a broiler for 1 minute or so – never leaving it and watching it like a hawk.

I serve it with French bread that I have cut thinly on a diagonal, brushed with EVOO and placed under a broiler till slightly browned.

This dish can serve as a brushetta type mixture, or using the bread to scoop up the yummy liquid.  You can cut the garlic in half if you don’t like so much.  I love the lemon and garlic and think this dish is delicious the way I have modified it over the last 2 years.

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Linda Edelwich Realtor


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218 New London Turnpike, Glastonbury, CT  06033

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 Linda Edelwich, Glastonbury real estate




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Debbie Laity
Cedaredge Land Company - Cedaredge, CO
Your Real Estate Resource for Delta County, CO

This sounds like another winner. I love seafood. We are going to have Dover Sole wrapped around lobster and oysters for Christmas dinner. It's another one of my husband's creatlons. Thanks for sharing this recipe.

Dec 18, 2011 11:58 AM #1
Linda Edelwich
William Raveis Real Estate - Glastonbury, CT
Glasotnbury Office's #1 Top Producing Agent-not on

Debbie - you have to try this recipe - it is soooo yummy and super easy to make. I have made it a ton of ways. Sometimes I use smaller shrimp and serve strictly as a a - that way is also cost saving.  I do add a ton of garlic and I use a lot of lemon zest so be sure to let your hubby help balance those flavors for your tastes...your dinner sounds divine!!

Dec 18, 2011 12:01 PM #2
Jon Eliason
EXIT Realty Advantage Pagosa, Pagosa Springs, Colorado - Pagosa Springs, CO

Linda ~ I am a sucker for Shrimp Scampi! I am going to have to try out this delicacy. If it's too good, I just might not share.

Dec 18, 2011 12:06 PM #3
Fred Griffin
Fred Griffin Real Estate - Tallahassee, FL
Licensed Florida Real Estate Broker

Sounds good, Linda

    We ate shrimp for dinner earlier tonight - I wish I had seen your recipe first!  

    The Seafood Store will get another delivery on Tuesday, so I will try it then. 

Dec 18, 2011 12:10 PM #4
Linda Edelwich
William Raveis Real Estate - Glastonbury, CT
Glasotnbury Office's #1 Top Producing Agent-not on

Jon - it is so good - pleae let me know when you make it!

Fred - I wished I got it up earlier - but no matter, every day is a good shrimp day :)

Dec 18, 2011 12:25 PM #5
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