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What I’ve enjoyed recently …
All Saints, this new Minneapolis
hot spot sports in innovative yet
approachable menu. Cocktails
are amazing too!
222 East Hennepin Ave
Minneapolis MN 55414Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
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- Baking Obsession
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- Not Without Salt
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- Steamy Kitchen Modern Asia
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- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Shrimp Scampi – New Direction
For years I cooked shrimp scampi from a 1999 Cooks Illustrated recipe. This year however, I was cooking for more than two, so I went searching for a recipe that could be baked.
I googled “Baked Shrimp Scampi” and landed on one created by Ina Garten. Her recipe is quite simple but my adaption is even easier, which was exactly what I needed for Christmas lunch.
If I hadn’t made this for Christmas, I’d definitely serve it for a New Year’s Eve Dinner or New Year’s Day brunch.
About 2 1/2 pounds – 36 pieces (12 to 15 count) shrimp in the shell
3 tablespoons good olive oil
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup minced shallots
Kosher salt and freshly ground black pepper
4 teaspoons minced garlic (4 cloves)
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2/3 cup brioche bread crumbs
Lemon wedges, for serving
Preheat the oven to 425°F or 400°F convection.
Peel shrimp and devein if necessary. Freeze the shells in a freezer bag and make shrimp stock later.* Divide shrimp among 6 individual gratin dishes. Sprinkle shrimp with a little freshly ground black pepper and place dishes on two sheet pans. Allow the shrimp to sit at room temperature while making the butter and garlic mixture.
In a small sauté pan, heat butter and oil. Sauté shallots for a couple of minutes or until translucent. Add salt to taste, garlic, 1/2 the parsley, thyme, red pepper flakes, lemon zest and lemon juice and cook for about another minute, but not longer.
Divide the butter mixture evenly over the shrimp and sprinkle each the remaining parsley and then the bread crumbs. 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.
*Shrimp Stock
Shrimp shells
2 carrots, preferably organic, chopped
4 sprigs parsley
1 small onion, peeled and diced
10 black peppercorns
1 bay leaf
1 stalk celery, chopped into 1-inch pieces
Place all ingredients in a pot. Cover with cold water and bring to a simmer. Simmer on low for about 45 minutes. Strain, discarding solids. Cool liquid down immediately. Place in containers and freeze for future use.