Shelly's Recipe

NEW ENGLAND BAKED SHRIMP SCAMPI

Category: Fish and Seafood

2 pounds shrimp, peeled & deveined, leaving tail on

Shrimp Marinade/Scampi Sauce:

1/2 cup olive oil
8 Tablespoons butter, melted
1/2 cup white wine (zinfandel recommended)
1/4 teaspoon cayenne pepper
2-1/2 Tablespoons minced garlic
1/4 cup lemon juice
1/2 teaspoon grated lemon peel
1 small shallot, minced
1 teaspoon minced fresh rosemary leaves
2 Tablespoons parsley
1/2 teaspoon salt
1/2 teaspoon red pepper flakes


Bread Crumb Topping:

6 Tablespoons butter, melted
3/4 cup Italian seasoned breadcrumbs
Paprika
Parsley



DIRECTIONS:

1. Preheat oven to 400.

2. Clean, peel & devein shrimp. Butterfly shrimp by cutting down back with sharp knife, without cutting
all the way through.

3. In large bowl, combine all ingredients for Marinade/Scampi Sauce. Stir well to combine. Add shrimp
to mixture. Stir to thoroughly coat shrimp. Marinade at room temperature for 30 minutes.

4. In 14-inch oval gratin dish (4 quart size), reserving marinade, arrange the shrimp in a single layer, cut
side down with tails curling up. Pour reserved marinade over all.

5. Prepare breadcrumb topping: In large measuring cup, melt 6 Tablespoons butter in the microwave.
Remove from microwave. Add 3/4 cup of Italian seasoned breadcrumbs. Stir with fork to combine. Breadcrumb mixture should still be moist, not dry.

6. Evenly sprinkle buttered breadcrumbs over tops of shrimp. Sprinkle with paprika and parsley.

7. Bake at 400 about 20 minutes, or until shrimp are pink and scampi sauce is bubbling.

8. Serve with lemon wedges, if desired.