My version of Red Lobster's shrimp scampi.
Course: Hacked Recipe
- One Pound shrimp any size will do
- 1 Tbs olive oil
- Half of a lemon juiced
- 1 cup white - I used a pinot grigio
- 1 Tbs garlic finely diced
- 1/2 cup clarified butter - Recipe
- 1 Tbs parsley
- salt and pepper
- 1/4 cup Parmesan Cheese (finely shredded)
Preheat the oven to 350 degrees Fahrenheit.
Peel and devein the shrimp. I like the tails on for presentation, but you can remove them if you wish.
Arrange shrimp into a single layer in two shallow baking dishes approximately 4 inches by 5 inches. Any shallow oven safe dish will work. You may have to use less or more shrimp depending on the size.
In a saute' pan over medium/high heat add the oil and garlic. Saute' the garlic for 2-3 minutes until is just starts to brown.
Add the white wine and freshly squeeze lemon juice. Bring to a boil and then lower the heat and simmer. Reduce till about half.
Remove from the heat and add the clarified butter, salt, pepper, parsley and Parmesan cheese.
Ladle the liquid over the shrimp. Fill till the shrimp are just barely covered.
Place in a preheated 350 degree oven and bake for 7 to 12 mins until shrimp turn pink. The time will depend on the size of shrimp.
If you want to have the shrimp slightly browned, transfer them to a hot broiler for 30 seconds before serving.
Eat and enjoy!
This recipe was perfect in my book. We tried it first without the Parmesan cheese and the texture was just not there. After adding the cheese it was a dead ringer. It is noted that we liked it best without the cheese, but the cheese was added to the recipe to get it as close as possible to the original as we could.