My Top Picks

Shrimp: Scampi I

Source: Appleton Post Crescent

Pretty presentation and outstanding flavor

Ingredients

  • 1/2 c. butter, no substitutes
  • 1 clove garlic, finely chopped
  • 1 Tbls. shallots, chopped
  • 1 t. capers
  • 1 Tbls. lemon rind, grated (then wedge lemon)
  • 1 t. parsley, chopped (more if you desire)
  • 1 dash hot pepper sauce or red pepper flakes
  • 1 dash Worcestershire sauce
  • 1/4 t. salt
  • 1/4 t. white pepper
  • 1 lb. medium uncooked shrimp, peeled, deveined and rinsed (I use Cen Sea peeled & deveined)
  • 1/2 c. Panko bread crumbs
  • lemon wedges (from lemon you used for zest)
  • paprika, optional
  • cooked angel hair pasta for 4 (I use Dreamfield's) or Rice

Instructions

Preheat oven to 400 degrees.

In a skillet or sauce pan, melt butter over medium heat until foaming. Add the next 9 ingredients and sauté over medium heat 1-2 minutes. Set aside and keep warm.

Place shrimp in a single layer in greased medium size baking dish; spoon butter mixture over all and top with a light layer of bread crumbs. Sprinkle with a little paprika.

Bake for 10-12 minutes, or until shrimp are opaque and cooked through.

Serve over cooked angel hair pasta or rice and squeeze a lemon wedge over all.

NOTE: I usually use frozen CenSea large Shrimp, peeled and deveined because it helps make this dish simple and quick. Just thaw overnight in refrigerator.