Entrees
Oven Baked Scampi
Makes 2 to 3 servings
Oven Baked Scampi
Makes 2 to 3 servings
Serve over linguine cooked al dente, or with crusty bread to dip in the sauce.
carb.11g
pro. 34g
fat 19g
sat. fat 6g
chol.316mg
sod. 526mg
calc. 96mg
fiber 1g
Ingredients
1 pound large (21-30 count) shrimp 2 tablespoons unsalted butter, melted 2 tablespoons extra virgin olive oil 2 tablespoons finely minced shallot 1-2 cloves garlic, peeled and finely minced 1 teaspoon herbes de Provence or Italian herb blend ½ teaspoon dry mustard ¼ teaspoon kosher salt 1⁄8 teaspoon freshly ground black pepper ¼ cup dry vermouth 1⁄3 cup fresh bread crumbs 2 tablespoons chopped fresh Italian parsley 1 tablespoon freshly squeezed lemon juice lemon wedges
Preparation
Peel shrimp, leaving tail on. De-vein and partially butterfly; reserve. Preheat toaster oven to 425°F on bake setting. Combine melted butter, olive oil, shallot, garlic, herbes de Provence, dry mustard, salt, and pepper. Spread half of this mixture in a 1¼-quart ovenproof oval dish. Arrange shrimp evenly over the butter/oil mixture. Pour the vermouth and the remaining butter/oil mixture over the shrimp. Bake for 8 to 9 minutes. Remove from oven, stir gently to loosen – shrimp should be beginning to curl and be somewhat opaque and “shrimp” in color. Sprinkle evenly with breadcrumbs and half the chopped parsley. Return to the oven for an additional 3 to 4 minutes. Remove from oven, drizzle with lemon juice and sprinkle with remaining chopped parsley. Serve with additional lemon wedges.
