Between many friends and holiday tunes, I stirred up a bit of controversy when I asked what the perfect holiday hors d’oeuvre was. In order to keep the peace, I offered to cook whatever the popular vote decided upon – and after much deliberation, shrimp scampi was the consensus. I used The Barefoot Contessa’s version and changed it up just a bit according to which fresh things I could find at 11 pm on a Friday night at the only open grocery store in the city!


2 lbs shrimp in shell
2 Tbsp olive oil
2 Tbsp white wine
salt and pepper to taste
1/2 Tbsp dried rosemary
1/2 Tbsp dried oregano
1 Tbsp parsley, freshly chopped

2 cloves garlic, minced
1 shallot, minced
1/2 lemon (juice of)
1 egg yolk
2/3 cup panko break crumbs (found in sushi sections of most grocery stores)
1 1/2 sticks butter, softened


Peel the shrimp but keep the tail on. Devein and butterfly cut the shrimp (this can be done by running a sharp knife down the back of the shrimp, deep enough but not cutting it in half). Marinade the shrimp in olive oil, salt and pepper, white wine, spices and lemon juice.


Mix the soft butter with the minced garlic and shallot, panko breadcrumbs and egg yolk (used to bind the ingredients).

Pre-heat the oven to 425F (215C). Arrange the shrimp in a non-stick dish in concentric circles with the tail sticking up. Crumble the butter/panko mixture over the shrimp and bake for 15 minutes. Broil the shrimp for the last minute to get a golden brown crisp.


*The main difference between my version and Ina Garten’s is the count of the shrimp. In the episode that I watched her make this, the shrimp seemed a lot larger and were probably bought at the fish counter but I had to settle for a frozen bag and let them thaw. She also uses red pepper flakes but I don’t like spicy food.

* When planning your holiday soiree, select menu items that allow for some preparation the day before. This recipe allows for the buttery crumble to be made before hand and the shrimp can marinade overnight. You could assemble the dish and bake it as your guests arrive.

Recipe and photos by Diana Petrina