Shrimp Scampi has always been a favorite of mine. I usually sauté it on the stovetop instead of cooking it in the oven as my mother did. Here's a great recipe for in the oven.
2 tablespoons butter
1/4 toasted breadcrumbs
1 stick butter
4 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon creole mustard
2 pounds shelled shrimp, tails intact, deveined
Preheat oven to 450℉.
Melt 2 tablespoons butter, stir in toasted breadcrumbs and set aside.
Place a large ovenproof skillet over medium heat, add butter and melt. Add garlic and cook, stirring, until garlic is fragrant and just beginning to brown; do not burn' Whisk in lemon juice, mustard, and Creole seasoning; taste and adjust seasonings. Add shrimp to pan and toss to coat; sprinkle breadcrumb mixture evenly over the top and transfer to the oven. Bake until shrimp are pink and cooked through, 12 to 15 minutes; do not overcook. Serve hot over cooked pasta or with hot buttered French bread.
Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.
Good Cooking, Good Eating and Good Living!!!