Appetizers & Starters |
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Shrimp Scampi Bake – 2005
Recipe courtesy of Joan and Emma Wozny
INGREDIENTS
PREPARATION
Preheat oven to 450 degrees. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Serving Options: Remove tails, place in escargot dishes, one or two shrimp per cup, cover with shredded havarti cheese, broil until cheese is bubbly. Also, there will be lots of sauce, so we've served it over angel hair pasta as well.
This is Emma's favorite! She'll ask for it for special occasions!
- 1 cup butter
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon garlic -- chopped
- 1 tablespoon fresh parsley -- chopped
- 2 pounds raw shrimp -- shelled, deveined
PREPARATION
Preheat oven to 450 degrees. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
Serving Options: Remove tails, place in escargot dishes, one or two shrimp per cup, cover with shredded havarti cheese, broil until cheese is bubbly. Also, there will be lots of sauce, so we've served it over angel hair pasta as well.
This is Emma's favorite! She'll ask for it for special occasions!
