Shrimp scampi
6
Points®
Total time: 36 min • Prep: 20 min • Cook: 16 min • Serves: 4 • Difficulty: Easy
Perfect for company, this dish looks great and is easy to prepare in just over 30 minutes. The rich buttery wine sauce full of roasted garlic is a perfect complement to the natural sweetness of the shrimp. These flavorful jumbo shrimp make a great party appetizer especially when assembled in 4 individual oven-proof dishes. Serve with crispy bread to sop up the delicious sauce. Prepare the butter ahead of time so you can broil the shrimp in the sauce and butter just before it is time to serve. Try making this with smaller shrimp and serving it over angel hair pasta for a tasty dinner option.
Ingredients
Olive oil
1.5 tsp
Garlic
2 medium clove(s)
Shallot(s)
1.5 Tbsp, chopped
White wine
0.25 cup(s)
Fresh lemon juice
1 Tbsp
Fresh parsley
2 tsp
Fresh tarragon
1 tsp
Fresh thyme
1 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Unsalted butter
2 Tbsp
Uncooked shrimp
1.25 pound(s)
Instructions
1
Warm a large skillet over a medium-low heat; add oil and heat until shimmering. Add garlic and cook, stirring constantly, about 1 minute. Add shallots and sauté for 5 minutes. Add 2 tablespoons of wine and 1/2 tablespoon of lemon juice; stir, scrapping bottom of pan with a wooden spoon. Cook, stirring occasionally, until shallots are translucent, about 5 more minutes; allow to cool.
2
In a small bowl, combine shallot-wine mixture, parsley, tarragon, thyme, salt and pepper with softened butter; refrigerate until butter hardens (can be made 1 day ahead).
3
Preheat oven to 475°F.
4
Using a medium-sized oven-proof casserole dish or skillet, arrange shrimp in a ring, tails up and touching one another for support; place bits of chilled herbed butter around shrimp. Pour remaining wine and lemon juice in bottom of dish. (Or cook in four individual oven-proof dishes as pictured above.)
5
Roast in oven until shrimp turns pink and butter starts to sizzle, about 4 to 5 minutes. Yields about 3 jumbo shrimp per serving.
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