Thursday, February 25, 2010

Ina Garten's Baked Scampi & Two Side Dishes for a Complete Meal

 While organizing an Alphabetical and Categorical Index for my recipes, I realized something... I don't post/cook enough seafood recipes!  I admit, that I don't crave fish, let alone adore fish-- the exception being fresh salmon, sole or tilapia-- all of which I love.  Shellfish isn't my husband's favorite meal, unfortunately.  But,  I can't get enough of lobster, shrimp or scallops!  Fortunately, my son loves any kind of seafood, so I invited him for dinner.   I've been a bit MIA with the Barefoot Bloggers Group for a few weeks. Ooops!  I've missed making the last few recipes. The last one, Coconut Cupcakes-- I just couldn't muster the desire to make them. I'd already made Ina's Coconut Cake and this is the same recipe.  But, when my Blogger friend, Cathy (A Spoonful of Thyme), reminded me that the Barefoot Bloggers current selection was Baked Scampi... I wanted to do it!   This recipe comes from "Back to Basics", which has become one of my favorite of Ina's many cookbooks.
  The prep work was ridiculously easy:

Unsalted butter is important! I say this, because when I read reviews, some folks complained that this dish was too salty. Hmmmm.  I wonder if they used regular butter and/or table salt? So, unsalted butter, it is.  Scampi isn't scampi without fresh garlic, and that's the truth.  You also need one egg yolk-- this is to bind the topping we're about to make. But, first, we need to prep the shrimp:

I like to keep a bag of raw shrimp in my deep freeze.  I do a quick thaw, with room temp water.  In a matter of minutes, I can easy butterfly the shrimp.  These were pretty much deveined, but I still remove any traces of that black squiggly stuff. I cut the recipe in half, calculating about six shrimp per person-- which turned out to be a tad over one pound.

You won't even break a sweat on the marinade-- white wine, olive oil, kosher salt and fresh cracked pepper. Gently stir it up....

Set the shrimp aside, to room temperature and now to make the topping.

You'll want to zest a lemon, then juice it. Minced shallots, fresh parsley and rosemary, and minced garlic...

 
In a bowl, add the softened butter, zest, lemon juice, herbs, shallots and-- definitely-- red pepper flakes. I highly recommend it!  Of course, you need panko crumbs.  These are my favorite and love them a lot more then traditional breadcrumbs. I love the crunch. Last, add the egg yolk and combine everything. This takes about 2 minutes!
The topping is ready.
Set each shrimp with the butterfly section "down" and the tail "up". Go in a circle, which looks nice. Individual gratin or ramekin dishes would also be a fun way to prepare this dish.

It doesn't have to be perfect. You're going to cover these with that buttery-flavorful topping--

Easy!
I popped this into the fridge for about 2 hours. This is perfect for entertaining. When ready to bake, preheat the oven to 425F and bake these for 10-12 minutes. How about some easy side dishes?


For fluffy rice, I rinse it thoroughly I like to make "Budget Saffron Rice" by using a 1/4 teaspoon of turmeric to color the rice a pretty yellow. I like to use a combo of chicken broth and water, too.  

 When the rice is cooked, I add fresh herbs and lemon juice. Sometimes I add peas. My son loves my Split Pea Soup but he hates fresh peas. He's weird. But, he was a dinner guest and I left it out.

You like?


Roasting asparagus is our favorite way to prepare these. Welcome to the first fresh asparagus of the California Season, at $1.27 a pound!  I use kosher salt, fresh cracked pepper, some olive oil-- and this time, freshly grated Parmesan. Baked at 425F for about 12 minutes, which happens to be the same temperature of roasting the shrimp-- these are so good! 

The smell is amazing!  Squeeze fresh lemon juice over the baked scampi, as soon as it comes out of the oven.

This is my son's dinner plate. He was licking his chops.


VERDICT: Ina Garten delivers, once again!  The flavors worked so well together-- just enough garlic, the acid of the lemon and subtle heat of the red pepper-- the white wine (which I also drank a glass of) and the crunch of the panko crumbs-- even Craig liked this dinner.  This recipe is a keeper, and I love the ease of making this dish. I can spend more time with dinner guests, instead of cooking in the kitchen. Loved it!

LEFTOVERS: The next day, there were a few shrimp left. I added some fresh panko, a little drizzle of olive oil and broiled the dish.  These were excellent!  I didn't broil the dish the first time, but I think that's a great touch. 

All three recipes are at the very bottom of this post.  I hope you give them a try, because this dinner wasn't too expensive and very easy to make.  I still hold Ina Garten near and dear to my heart as a Celebrity Chef and Entrepreneur who makes beautiful and flavorful dishes that are very easy to prepare.

Counting down the days till Spring,









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26 comments:

Bellini Valli said...

I just love this cookbook too and have ventured to make so many dishes from it..it is one of my favourites. I will need to try the shrimp!!

Susan said...

Debby, I will have to try this recipe. Just got this book for Christmas and have not been into it enough yet. Beautiful photos.

T.W. Barritt at Culinary Types said...

One word, several syllables: DELICIOUS! Keep adding to that seafood section!

Kate said...

Lovely! We really enjoyed this dish and will make it again. Ina's recipes are pretty consistent and mostly incredible!

Ciao Chow Linda said...

that photo truly is a feast for the eyes and for the stomach as well.

Sandi said...

I have made Ina's baked shrimp scampi and it's really delicious.

Stacey Snacks said...

We both posted roasted asparagus today!
I love Ina's recipes. Simple, yet special.

À LA GRAHAM said...

Your pictures make it look so delicious! Can't wait to use with the shrimp I just bought!

Catherine said...

This looks incredibly delicious! I love Ina Garten's recipes! This recipe is certainly a keeper!

Kim said...

I LOVE Ina's recipes. You can count on each one to be delicious. This looks like a wonderful and light meal, perfect for the upcoming nice weather!

Rebecca said...

Ah, I need to start keeping some shrimp in the freezer. They would have been so much easier to butterfly.

Your scampi looks gorgeous! And I'm stealing those sides. You can never have too many recipes for sides.

Muneeba said...

great photos, my fab blogging buddy! love Ina ... think even my baby finds her voice soothing! and I'm smitten with that rice photo :)

Deborah said...

I've already eaten dinner, but now I'm hungry again!

Debinhawaii said...

Ina almost always comes through with delicious recipes. The whole meal looks wonderful!

Me! said...

I agree these were totally tasty and easy. And as always, your pictures are amazing. Great job!

Cathy said...

I haven't tried this recipe although I've browsed through the book many times. Your step-by-step photos are fantastic, Debby. The whole meal is perfect. Love your asparagus, too. My family will love me when I prepare this for them.

Monica H said...

mmm, shrimp scampi. I have some frozen shrimp and all the fixings so I might make this for the hubs. I know he'd love it.

thanks for the recipe!

TKW said...

Yours turned out great! I love that first picture! Mouth-watering!

Judy said...

I don't have Back to Basics cookbook, but I watch Ina all the time on TV. Her recipes are pretty dependable and usually not exotic, which I appreciate.

Grill Seafood said...

I love this site. The pictures are a meal in its own!

Simple Simon said...

What a perfect looking dinner. I love this recipe of Ina's.

Claudia said...

I do love all these dishes - I east roasted asparagus like candy. Sometimes it's hard to get it to the table. I'm trying your rice tonight with the tumeric. Perfect for the chicken.Love shrimp scampi - and have never used break crumbs.???? What can I say? The blog is beautiful.I am currently making tonight's dinner and tomorrow's and now I want yours.

Claudia said...

Off subject of wonderful shrimp scampi as my e-mail did not go through. Sauerbraten: My mother uses a sauerbraten recipe from Great Grandma Schmidt - who wound up being Czech I believe - with all the border lines changed here and there. If you want it, I can get it for you. The main thing is - they always say with all the marinating - use a cheap cut of beef - Great Grandma said "no." The sauerbrated is incredible and once a year for my father's birthday, my mother invests. The dumplings are always russet potatoes - put through a ricer. Russets have less water than other and hold together, My mother marinates for days and has always made the dinner - I am - in my 50's - thinking I must take it over before all is lost. and my husband adores the meal and looks forward to it every October.
Claudia

redqtip said...

Debbie - made the baked shrimp scampi last night. OMG! it is the most delicious dinner I've made in a while. The rice with its hint of lemon went perfectly. My son in law ate 15 shrimp! It is going in my book. Next best to the taste, was the fact that it was beautiful and I made it several hours ahead and baked it apx. 15 min. just as we wanted to eat. Perfect! Your blog is one of my favorites.

Arlene G. Atlanta GA

Lisa said...

Photos are making me hungry, making shrimp tonight maybe I'll try something new.

Jenn said...

this was so good and so easy....i think the butter could probably be cut in half.....asparagras was delightful