So the other day, the boy and I were talking about food, and he said that he had been wanting to make Shrimp Scampi. Who am I to refuse???
When I think of Shrimp Scampi, it is the shrimp swimming in butter with crumbs on top like you get at Red Lobster. That is made the quick, assembly line way. The classic way gives it a much better flavor and texture.
First you need to get yourself a pound of shrimp. The boy purchased 35/40 shrimp, meaning that there are 35-40 shrimp to a pound. Don’t look for “jumbo” or “medium”. That is not standardized. It’s all about the numbers.
Peel them, de-tail them, and place them on a baking sheet.
Drizzle these little guys with olive oil.
Season them with salt, pepper, old bay, and minced garlic (of which we had none, and used garlic powder).
Broil for 2 minutes or until they turn pink.
Take them out, and pour over lemon juice. This recipe calls for ¼ cup, but that was waaaaaaaaayyyyyyyyy to much lemon juice. I am thinking a tablespoon would have been perfect.
Sprinkle on parsley and ¼ cup Panko.
What is Panko you ask? It is a Japanese bread crumb. They are large, sharpish, bread crumbs that totally rock. These make whatever you are breading tons crispier than anything else I have ever used. I am almost out, and must get me some more. The only place I can find them is at King Arthur Flour. I totally love this stuff.
Toss to coat.
Broil again till bread crumbs are brown.
The fun thing about this recipe is that it is more of a basic application or guidelines. Can’t have salt, then don’t use any. Like more lemon juice, use a whole cup. Make it yours. Add more Old Bay, less parsley, or even add some onion powder. It is totally up to you.
Make it today, or tomorrow, or next week, but make it.
It is way better than any sea food restaurant.