IMPANATE…your Italian culinary word of the day. Basically it means coated in breadcrumbs, like when you fry something like a Milanese, or when you top with a layer of breadcrumbs. This is the topped style. It’s a variant of ItalianAmerican Shrimp Scampi but Impanati i make a little different, yet it’s basically the same ingredients all baked together. Olive oil, then seasoned shrimp, then chopped garlic, then white wine, then a layer of seasoned breadcrumbs and minced fresh basil, then dot with butter and into a hot oven for not too long. It comes out of the oven hot and bubbly, then a squeeze of fresh lemon and serve. There’s the whole dealio. I’d eat anything treated with breadcrumbs in one or another form. Maybe it’s my Southern Italian DNA, there’s really no breadcrumbed dish that I don’t love. This is one of them for sure. I can tell you how to cook this since it’s my recipe I’ve created but I can’t dictate the shrimp you should be buying. I CAN however tell you that for this and almost all Shrimp dishes I cook I seek out never Frozen, fresh smelling Wild caught Shrimp from the USA. I realize that’s not an option for everyone. My second choice is wild caught or sustainably farmed frozen shrimp from safe waters. Places like Whole Foods usually carry those, or reputable seafood markets. I get my fresh shrimp at local seafood markets or my local Shop Rite. The hardest part of this dish is simply cleaning and deviening the shrimp. It moves very quickly after that. I love placing 8 shrimp in those baking dishes I have. Looks so much like a good seafood restaurant style. Family background note on that picture. As always you should bake items on a larger tray just to catch any bubbling up. Notice in the picture the simple pizza pan they are on. I baked them on the pan. No mess and keeps the bottom of your oven clean. The pizza pan itself could be 75 years old or so. It was given to my mom from her Dad, Grandpa Innocenzo Scaramuzzi, and was given to him by his brother in law, my Great Uncle Pasquale Pucillo. I never met Great Uncle Patsy, he passed away on the day I was born. This pizza pan was from his restaurant bar in Staten Island, NYC on Manor Road. I believe the name of the place was the Blue Manor. Family stories tell me he was a good cook along with his wife, Great Aunt Maria Giuseppe Scaramuzzi Pucillo. Whenever my mom made a homemade pizza she used this pan. Bringing the family history into my kitchen makes my dishes taste even better.
GAMBERI IMPANATI AL FORNO
SERVES 4 TIME: 1 1/2 HOURS
2 POUNDS 16-20 SHRIMP, PEELED AND DEVEINED (SAVE THOSE SHELLS FOR SHRIMP STOCK, TIGHTLY WRAP AND POP IN THE FREEZER FOR LATER USE)
4 TABLESPOONS OLIVE OIL
3 TABLESPOONS DRY WHITE ITALIAN WINE
4 THIN SLICED GARLIC CLOVES
1/2 CUP DRIED ITALIAN BREADCRUMBS
1/8 CUP FRESHLY GRATED PECORINO ROMANO
4 MINCED FRESH BASIL LEAVES
1/2 TSP SWEET PAPRIKA
1 STICK BUTTER, CUT INTO CUBES
PREHEAT your oven to 425 degrees F. Pat your shrimp dry then season with salt and black pepper. Combine the breadcrumbs, pecorino, salt, pepper to taste, paprika and basil together. Blend Well. In a square or round gratin dish, or smaller ones, add the olive oil to the bottom of the pan(s). Place the shrimp in tail side up. Scatter the garlic over the tops of the shrimp. Drizzle with olive oil. Add the wine. Then lightly pat the breadcrumbs on top of everything. Dot the top of the dish with a sprinkle of grated cheese, a little paprika, and evenly place the butter around. Into the oven for 10-12 minutes. I like to let it go for 6 minutes, then I rotate the pan and give it another 5-6 minutes or so, just till it’s bubbly and browned on to. Remove from the oven. While it’s bubbling squeeze fresh lemon juice over the top. The aroma will get you wild. It’s Amazing!! Let it sit for 2 minutes, then serve immediately with…..steamed rice, that’s my favorite accompaniment. A sauteed or steamed green vegetable. Bread to sop up the buttery shrimpy garlicky juices. Enjoy.