Baked Shrimp Scampi

Baked Shrimp Scampi

1 pound large raw defrosted shrimp (about 20), shelled, peeled and deveined then butterflied

3 tbsp extra virigin olive oil

8 tablespoons unsalted butter, melted

1 to 2 tbsp minced garlic or 2 tsp garlic powder

2 tablespoons freshly grated Parmigiano-Reggiano cheese

2 tablespoons chopped fresh flat-leaf parsley

3 tablespoons fresh lemon juice

Zest of 1 half of a lemon

¼  teaspoon crushed red pepper flakes

½ teaspoon salt

1 tsp garlic powder

1/2 tsp dried oregano

¼ tsp dried parsley

1 tsp Italian seasoning

1/2 tsp black pepper

Optional : 1/2-1 tbsp dry white wine such as pinot grigio

Topping:

1 stick unsalted butter, very softened

½ cup shallots, minced

1 tsp Italian seasoning

½ tsp dried oregano

¼ tsp salt

½ tsp black pepper

1 tbsp fresh parsley, chopped

3 tbsp fresh lemon juice

Zest of ½ of a lemon

2 tbsp grated parmesan cheese

2/3 cup panko or Italian bread crumbs

1/2 tsp crushed red pepper flakes

 

Preheat the oven to 420 degrees F

Arrange shrimp into a single layer in shallow baking dish, tails facing inward

Mash together the topping ingredients in a small bowl and set aside in the fridge

In a large skillet, melt butter with olive oil on medium heat. Add garlic and sauté until fragrant, about 30 seconds to a minute. Do not let garlic brown.  Add wine (if using), lemon juice, zest and seasonings/herbs. Bring to a simmer for 2 minutes.

Ladle the liquid over the shrimp. (Can drain out the minced garlic if do not desire pieces of garlic in dish). Fill till the shrimp are just barely covered. Take the topping and drop it onto the shrimp.

Place in a preheated oven and bake for 10 to 16 mins until shrimp turn pink. The time will depend on the size of shrimp. If you want to have the shrimp slightly browned, transfer them to a hot broiler for 30 seconds before serving. Juice half of a lemon over the completed dish for added flavor.

 

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