I mentioned in my menu post on Friday that we spent our vacation week in southern, coastal South Carolina -- low country. Low country, according to folks who know, is a geographic region south of Pawley's Island (just south of Myrtle Beach) and north of the Savannah River. The cuisine is based on a lot of seafood, especially shrimp and crab, and southern style sides like simmered greens and baked macaroni and cheese.
I planned my menu ahead for several seafood dishes to take advantage of the super fresh food. Based on the recommendation of homeowners from low country, I picked out a fish market and visited it the second day we visited. It was right on the edge of an inter coastal waterway and the shrimp boats were floating behind the shop, just 10 feet from the back door. They had fresh shrimp for $3.50 a pound. I could have cried. And they were so fresh they still had their color -- something you miss out on when you buy shrimp in Ohio. I bought 3.5 pounds and for dinner prepared Ina's Baked Shrimp Scampi. It was truly like food of the gods. After my mom and I spent one and a half hours peeling and deveining them, we teased the kids that no one would get to leave the table until every last shrimp was consumed. We didn't even have to twist any arms. It may seem like a lot of work for a dish that normally has about four ingredients, but it was worth it. Just pour a lovely glass of wine and enjoy the process. If you can get fresh deveined shrimp, bully for you. Sorry, no picture of my own. I did borrow Ina's and mine looked exactly the same (except there was even more!). I did broil mine at the end, which apparently Ina did too to get that extra browned top. I also omitted the wine because I bought a GewΓΌrztraminer, which would have been too sweet.
Photo: Food NetworkIna's Baked Shrimp Scampi
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.
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.
Source: Food Network
1 comment:
Oh, this sounds good! I'm hoping to make it this Friday for my family!
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