BUTTERY SHRIMP SCAMPI ( BAKED)

This shrimp scampi recipe is very easy and quick. Delicious shrimps are swimming in buttery sauce with parsley. Perfect dish for special occasions!

An absolute favorite meal for me and my family comes courtesy of this shrimp recipe.  It is so incredibly delicious and even more unbelievably quick to pull together.  Honestly, it easily ranks as one of finest fast and furious weeknight plates at my house – a true winner all around.  With just a handful of ingredients including buttery jumbo shrimp, parsley, garlic and fresh lemon juice – this  recipe is sure to knock the socks off any seasoned chef or curious cook.

 I find it interesting that most people prefer to order their  shrimp dish when they’re out for dinner at their favorite restaurant.  That’s all fine and well, except it’s just so incredibly easy to make, and worth the minutes or so it takes to cook and serve.  In my opinion, a lot of people shy away from making seafood dishes at home because they feel unfamiliar with how to handle and cook seafood.  And so, it just seems easier to order it while dining out.   You can make your very own Michelin star quality  shrimp scampi within the comforts of home.  And you should!

 A recipe for shrimp scampi that you’ll find on a lot of blogs on the web will often suggest using frozen shrimp.  And that works perfectly well.  Frozen foods have often come in handy in my kitchen, particularly during very busy weeks.  But, I’ve found that for this recipe – using fresh jumbo shrimp, peeled and deveined at home – can be ready and on the dinner table in no time flat.  And when you can make any meal with the freshest ingredients and quickly, why go the frozen food route?

  How to make shrimp scampi?

 PREPARING SHRIMP 

Like most traditional versions of this dish, my  recipe includes large shrimp (or also known as prawns) sautéed in garlic and butter.  Sometimes,  the recipe includes butter and olive oil, combined with herbs and spices and any other ingredient I feel like adding to the mix.  Essentially, you can keep it easy with just olive oil and garlic (especially if you want to exclude any type of dairy in your dish) or jazz it up with your favorite vegetables and spices.

 SHELLING 

Before you begin, make sure that the shrimp has had some time to chill out (literally) in a bowl of cold or ice water.  This should make the peeling process go a lot smoother.   Take a gentle hold of the head end and pull the outer shell off.  You’ll want to decide whether or not to keep the tail on.  Presentation-wise, it kind of looks nice and gives it that restaurant kind of feel.  Taking the tail off allows for a smoother eating experience.  For this baked shrimp scampi, I leave the tail on.

 Store the shells in a plastic bag and toss in the trash when done.  By the way: shrimp shells are great for adding to any soup stock that might be on your I’m-Going-To-Make-That-One-Day-To-Do list.  If that’s the case, keep the bag, seal it tight and throw them in the freezer for that golden day.

 DEVEINING

I don’t know about you, but I’ve actually eaten shrimp that has not been deveined and it was not very tasty.  So, let’s not skip on this part.

 All you have to do is make a cut along the back of the shrimp with a small paring knife. You want to cut at least ¼ inch deep, enough to catch the vein (a greenish/black thin line along the back).

 If the vein is visible to you, then just gently pull it out.  If it’s not, then feel free to move on to the next shrimp.

Once you’re done, make sure to return the shrimp to a cold or icy bowl until you are ready to begin cooking them.

JUMBO SHRIMP

The star of any shrimp recipe is not the butter, or the olive oil, or the herbs, spices or vegetables – it is the shrimp.  And it really can’t be any other way.  You’ll find that some recipes  use small or medium sized prawns.  Of course that’s doable.  But, we’re going for the real thing and that calls for nice, plump and buttery shrimp that take center stage and steal hearts.  For this recipe. you’ll need to purchase anywhere between 16 – 20 prawns.  If this is all new to you, let your fish monger at your local market walk you through the process if necessary.

HOW LONG TO BOIL SHELLED SHRIMP?

Answer: 2-3 minutes. Depends on size of shrimps.

HOW LONG TO BAKE SHELLED SHRIMP?

Answer: About 5-20 minutes ( 400 F/220 C). Depends on the recipe.

OTHER DELICIOUS NOTES

 If you’re not shy about creating rich and creamy easy shrimp dish, combine your favorite butter with olive oil, and toss with red pepper flakes and fresh parsley.  If you’re going for a hearty version, add chopped red or green bell peppers, diced tomatoes, parmesan cheese – and serve it on top of fresh linguine pasta. Who doesn’t like shrimp scampi pasta?!Yummy! Or, if a busy day calls for a quiet night, serve this dish with slices of baguette and a cool glass of dry white wine.  You’ll need the baguette to dip into that incredible sauce and the wine to wash it all down.  And all that will be left is you thinking:  when can I do that again?

shrimp recipes

LOVE SHRIMP? YOU MAY WANT TO TRY  SHRIMP CAKES  |   CAULIFLOWER SHRIMP FRIED RICE  |   SHRIMP ALFREDO | SHRIMP SCAMPI  | 

 HOW TO COOK SHRIMP SCAMPI

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 Delicious shrimp scampi recipe!

Shrimp Scampi Calories:

Serving Size: 100 g; 280 Calories; Fat 25,5 g; Carbs: o,o1 g; Protein:23 g