Baked Shrimp Scampi

My friend Michelle, introduced me to this recipe. Let me tell you, it did not disappoint! This may be one of my new favorite shrimp recipes. It is quick and delicious. It is packed with flavor. All of my co-workers have been making this over the weekend. The recipe is from Cafe Delites.com. You can find the link below and check out more of the amazing recipes on their site. You will be so happy you tried this one!


I made a few modifications:

No red pepper flakes (out of this ingredient)

My broiler is inactive (thank you apartment living). The texture was still very nice! It was slightly crispy.

No white wine was used, subbed with extra lemon juice


https://cafedelites.com/crispy-baked-shrimp-scampi/


Ingredients

  • 1 kg (2 pounds) shrimp, peeled, deveined and tails on or off

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons white wine (optional -- sub with extra lemon juice or chicken stock

  • 1 brown shallot, minced

  • 1/3 cup melted butter, divided

  • Salt and pepper, to taste

  • 1/3 cup Panko breadcrumbs

  • 4 cloves garlic, minced

  • 2 tablespoons grated parmesan cheese

  • 1/2 teaspoon crushed red pepper flakes or more, to taste

  • 1/4 cup fresh chopped parsley leaves

  • Lemon wedges to serve

Instructions

  1. Heat oven to 425º F (220°C). Combine shrimp, lemon juice, white wine, shallots, 2 tablespoons of melted butter, 1 teaspoon salt and 1/4 teaspoon pepper in a skillet or baking dish. Mix well to coat shrimp.

  2. OPTIONAL: Starting from the outer edge of your skillet or dish, arrange the shrimp in a single layer towards the centre of the pan. Set aside.

  3. In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and 2 tablespoons of the chopped parsley; mix well.

  4. Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes, or until hot and bubbling, and the shrimp are 'just' cooked through. Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.

  5. Garnish with remaining parsley, squeeze over a drizzle of lemon juice and serve with lemon wedges.

***Notes: Recipe Adapted From Ina Garten***


Photo: Tosha S (No broiler) Absolutely delicious!!! Nice garlic and melting texture. Slightly crispy



Photo: Joey G (subbed limes for lemons, parsley for cilantro) Absolutely delicious! Crispy texture



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