Yum! Nan's Sunday Night Shrimp Scampi was superb. Once again, this is one of those recipes that she has been making for at least 30 years, if not longer, without diverting so much as a grain of salt from the original recipe. As a matter of fact, while she was over at the cutting board chopping away, she asked me to read the ingredients from her recipe along with the corresponding amounts, so she was absolutely certain to get it just right. I think she is so careful because one time she intended to cut the recipe in half, without noting the change in amounts, and inadvertently added the full amount of lemon juice. Based on the reaction of those partaking, the extra lemon juice did not result in a successful scampi.
1 cup butter, melted
1/4 cup dry white wine
1/4 cup minced parsley
2 tbsp. lemon juice
3 large garlic cloves, minced
2 tsp. basil
1 tsp. Worcestershire sauce
3/4 to 1 tsp. Tabasco sauce
1/2 tsp. salt
2 lbs. large shrimp, shelled and deveined
1/2 cup dry unseasoned bread crumbs (or Panko)
Heat oven to 450 degrees. Placed shelled and deveined shrimp in a shallow baking dish. Combine the first 9 ingredients and set aside 1/4 cup. Pour the sauce over shrimp and coat well. Combine the retained 1/4 cup of sauce and 1/2 cup of breadcrumbs. Mix well an sprinkle over top of shrimp. Bake 10 minutes, being careful not to overbake.
We enjoy our shrimp scampi over linguine, but you could certainly substitute spaghetti, fettucine or another long noodle. It would also make a great appetizer as the shrimp are tiny toothpick ready. Also great with an extra dash or two of hot sauce and served over rice!
A nice recipe, Amy. You do know, don't you that the word for shrimp in Italian is scampi?Lol
ReplyDeleteThanks, Joe. The credit for the recipe goes to my Mom, though. I did not know that the Italian word for shrimp is scampi, but I do hope you try this "scampi scampi" recipe :)
ReplyDeleteAs a matter of fact, I am making Scampi tonight for dinner. I will tweak your recipe a little because I am too cheap to open a whole bottle of wine.(The wife doesn't drink), but I am intrigued with the idea of making it in the oven.
ReplyDeleteHi Amy,
ReplyDeleteI made your scampi with a few tweaks. I think I will always do it in the oven after trying your recipe. I used cognac instead of the wine, substituted olive oil for half the butter, and anchovy paste instead of the Worcestershire.
Good morning Joe!
ReplyDeleteThe oven method really does give a nice little crust. Glad you liked it. The other substitutions sound delicious too! I think I will definately add the anchovy paste next time.
Have a great day!