For some reason guests seem to be impressed with you serve seafood, as long as they’re not allergic to it. Serving extra large shrimp is always a crowd pleaser; making them into Shrimp Scampi makes it more impressive. I could never figure out why, since Shrimp Scampi is so easy to make, the only down side in my opinion is that you have to saute the shrimp just before you serve it. Regular scampi does not taste good cold.
I love this baked version because you can prep it before guests arrive and pop it in the oven just before you serve it. Baked Scampi leaves you free to chat with your guests instead of sauteing in the kitchen. I added this dish to our Christmas dinner this year when we had several unexpected out of town relatives in town. I prepThey loved it!
Pre-heat oven to 425 degrees.
1/2 cup white wine (or chicken stock for non-alcoholic version)
2 pounds large or extra large shrimp, peeled and de-veined
1 stick butter – melted
1 cup panko bread crumbs
1 tsp. crushed red pepper
Salt & Pepper to taste
5 cloves garlic, minced
1/4 cup olive oil
1. Pour wine into 9″ x 13″ baking pan.
2. Squeeze lemon juice over wine. Set pan aside.
3. Place shrimp, crushed pepper, salt, pepper, garlic, and olive oil in large bowl.
4. Toss shrimp to coat with oil mixture.
5. Place shrimp in a single layer in baking pan.
6. Melt butter and place panko in melted butter. Stir until butter is evenly absorbed in panko.
7. Sprinkle panko mixture over shrimp.
8. Bake for 10 – 15 minutes or until shrimp is pink. Do not over cook.
Serve immediately. You can serve this over pasta or with mashed potatoes.