A Crowd Pleaser: Shrimp Scampi Bake

shrimp scampiShrimp scampi is not something that I make often, but I like to serve it on special occasions and holidays.  I had been using a recipe that was fantastic, but somewhat difficult and time consuming.

So the last time I was slated to prepare scampi, I decided it was time to search for a simpler version using the same ingredients as my staple recipe–one that could be baked in the oven.  The family was just as pleased with this as the old recipe. In fact, I’m not sure they noticed the difference. There were no leftovers to speak of! It does call for a lot of butter, but because this is something we do not eat often. I feel it is worth the splurge.  Serve as is or with your favorite rice or pasta.

This recipe serves 4.

1 cup butter
2 tablespoons dijon mustard
1 tablespoon fresh lemon juice
5 cloves garlic, minced
1 tablespoon fresh parsley
2 pounds medium raw shrimp, peeled, deveined and tails removed

Preheat oven to 450

In a saucepan over medium heat, melt butter.  When melted, remove from heat and add the mustard, lemon juice, garlic, and parsley.

Place shrimp in a shallow baking dish and pour butter mixture over.  (I use a standard glass pyrex rectangular dish)

Bake 12-15 minutes or until the shrimp are pink and opaque.

 

 

 

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