Baked Shrimp Scampi

Total Time:
43 min
Prep:
30 min
Cook:
13 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 pounds (12 to 15 per pound) shrimp in the shell
  • 3 tablespoons good olive oil
  • 2 tablespoons dry white wine
  • Kosher salt and freshly ground black pepper
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 teaspoons minced garlic (4 cloves)
  • 1/4 cup minced shallots
  • 3 tablespoons minced fresh parsley leaves
  • 1 teaspoon minced fresh rosemary leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 extra-large egg yolk
  • 2/3 cup panko (Japanese dried bread flakes)
  • Lemon wedges, for serving
Directions
Watch how to make this recipe.

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.


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Pairs Well With
Pinot Grigio

Citrusy, light white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.8 769
I made this for out of town guests for the fist time.  There wasn't a morsel left.  Tell you how good it was? item not reviewed by moderator and published
Baked Shrimp Scampi is my favorite recipe, very delicious. item not reviewed by moderator and published
I made it tonight. It was delicious. there was a lot of butter . next time I will use the buttery sauce for a side of linguini. I used plain breadcrumbs and onion instead of shallots because I didn't have panko & shallots. I will definitely make it again! we loved it item not reviewed by moderator and published
Made this last night for a dinner party and everyone loved it!  It was easy to make and looked great.  The shrimp tasted wonderful, and the melted butter sauce was delicious with french bread.  Will definitely make it again. item not reviewed by moderator and published
Ina, <div>We have been making this for over several years and feel you need to know how wonderful it is and so easy to make. We use the U-15 count shrimp, Hubby likes them Big........but we have it all the time, one of our regular go to recipes. </div><div>Thanks Ina!</div> item not reviewed by moderator and published
Ina had my husband and I from the first bite she took of her Shrimp Scampi.  The look on her face was like she had died and gone to heaven.  This dish is absolutely one of our top 10 favorites!!!!  I am a red wine person so I used dry vermouth and panko bread crumbs for a little added crunch.  It was Delish!!!!!!!!! item not reviewed by moderator and published
This recipe is a little busy.  - I eliminate the breadcrumbs altogether - this is more of a stuffed shrimp.  I clean and butterfly jumbo wild caught shrimp.  I melt butter and add 1/4 cup of greek olive oil to melted butter plus the fresh chopped garlic, shallot,  lemon juice and I use dry vermouth instead of white wine.  What is missing here is a key to any good scampi.  Mix a heaping tsp of Dijon mustard into the butter mixture.  Arrange your shrimp - pour the melted butter garlic mixture over them - I top with chopped parsley and a little paprika for color.  450 degrees for exactly 10 minutes.  The shrimp are plump and juicy.  Serve with sauce over linguine or rice with a green salad.  The Dijon mustard is the trick. <br /> item not reviewed by moderator and published
I used 25 shrimp and skipped the wine, this was fantastic your entire house will smell amazing!!<div>Very rich so watch out when eating too much of it u might get a belly ache</div> item not reviewed by moderator and published
I cooked the baked scampi last night and it was a bit hit.  My son usually thinks the only way to do shrimp is to fry them but he was really surprised that he LOVED this dis and ate every morsel.   item not reviewed by moderator and published
I made these for our Christmas party last year for 50 people.  They were such a big hit doing them again this year.  I used the heavy card baking cups and added 2 shrimp per cup.  I made them in the morning and refrigerated them.  You just have to make sure they are at room temperature before baking. item not reviewed by moderator and published
Great dish. I made this many times by Ina. Please give this a try. You won't be disappointed  item not reviewed by moderator and published
Anyone who likes shrimp LOVES this dish. It has become a Christmas tradition for my family (along with Ina's slow cooked beef tenderloin). Even my oldest daughter who does not like to cook volunteered to put this together for me when I was running behind on our dinner last Christmas.<div>If you serve this to guests be prepared to hand out copies of the recipe. (I just did again last night.)<br /><div><br /></div></div> item not reviewed by moderator and published
Awesome.  My new go to shrimp recipe. item not reviewed by moderator and published
Awesome recipe! Flavorful and healthy..... and easy to make<br /> item not reviewed by moderator and published
I've made this recipe several times, it is really delicious. You don't have to use 12 TBS. of butter 4 or 5 is more than enough if you increase the white wine and olive oil by 1 TBS. each. I serve this with lemon and parsley orzo.<br /> item not reviewed by moderator and published
This recipe is outstanding!  I followed it exactly - shrimp were perfect and flavorful.  Another great recipe by Ina! item not reviewed by moderator and published
We made this exactly as written and it was perfect. Ina is the best, she hasn't failed me yet! item not reviewed by moderator and published
made this the other night, omg sooo delicious!!  leftovers even more yummy.  followed the recipe exactly, out of this world item not reviewed by moderator and published
Prepared this last night. Spouse who isn't crazy about shrimp was crazy about this; said flavor was perfectly spiced as he finished off the entire dish which should have fed 4. item not reviewed by moderator and published
Very easy. Simple to prepare and cooks fast, loved it.<br /> item not reviewed by moderator and published
This was so so good and easy, perfect for company and very impressive. I always service it with rice pilaf. I have subed the shrimp for chicken just as yummy. item not reviewed by moderator and published
This review has been deleted item not reviewed by moderator and deleted
OMG!!!!! This was sooooo delicious!! AND quick and easy to make. I wouldn't change a thing. item not reviewed by moderator and published
Love this dish. I have made it many times with shrimp and now I am substituting chicken tenderloins. Looks fab! item not reviewed by moderator and published
This dish is a hit every time I make it, and so easy! item not reviewed by moderator and published
This was such a fabulous dish! I had no lemons on hand, so I used the juice of limes. Since I didn't have a lemon to zest I used just a 1/2 teaspoon of lemon pepper seasoning (it was ok in a pinch). I served it over linguine. Everyone loved it &amp; I will definitely make it again. item not reviewed by moderator and published
Made this as part of Christmas dinner along with Ina's roasted beef tenderloin and it was a hit. Used 5 lbs. of peeled shrimp in a casserole did not butterfly or leave on the tails. Had no problem with saltiness, but did use unsalted butter and the amount of salt called for with double the shrimp made it taste fine. Baked for approx. 20 minutes. Delicious!!! item not reviewed by moderator and published
Absolutely delicious! I use as gluten-free hors d'oeuvre and have brought to several holiday parties. Recommend using a small 12-cup chaffing dish, if you have one. Adaptations: • 2 Lbs peeled, deveined shrimp 21-25 count/lb – no need to butterfly or arrange in dish. • ⅔ Cup Gluten-Free Panko • Place in 12-cup baking dish • Serve with gluten-free crackers (and baguette bread for those not needing GF) Everyone raves about this recipe. item not reviewed by moderator and published
Great Recipe! Very easy and delicious! item not reviewed by moderator and published
Question? can i prepare in advance &amp; refrigerate until baking time? item not reviewed by moderator and published
So easy. So delicious. So well received by guests. This one is a keeper! item not reviewed by moderator and published
Loooove it! Delish! item not reviewed by moderator and published
I've always loved shrimp scampi, but this recipe delivers a scampi that is sweet, extremely tender and delicious. The panko gives the shrimp a delightful crunch and the shrimp tails are nicely browned and eatable, This is certainly a five star appetizer. item not reviewed by moderator and published
Liked, would add more garlic and salt! item not reviewed by moderator and published
This was the best recipe for shrimp that I had in a long time!! Every bite was hmmmm...Did not use the rosemary, and only one heaping teaspoon of garlic, husband not of fan of either...cut back on the salt also, Lots of sauce, put over angel hair pasta, extra lemon, and french bread for dipping!! Awesome! item not reviewed by moderator and published
This recipe is absolutely delicious. I've made this twice and both times were excellent. The second time I made this for a dinner party and I had leftovers. We reheated them the next day for lunch and it was even better the next day. I was concerned the shrimp would be tough and rubbery but they came out perfect. I reheated the dish in the oven at 400 degrees for 10 minutes and the shrimp was tender and very flavorful. I did not experience the issues some users complained of with the dish being too salty. The recipe called for unsalted butter and kosher salt. Not using kosher salt will alter the flavor dramatically so I'm not sure if that's the type of salt that was used. But this will be my go to recipe for entertaining as it was a huge hit and its easy to assemble in advance and put in the oven when you are ready to sit down to dinner. Also pairing with the rice is a great alternative to pasta. The rice really absorbs the sauce. item not reviewed by moderator and published
Exquisite dish-- both in presentation and taste. I did not have any of the salt challenges noted in other posts, simply because I don't add salt in my cooking-- not even to pasta water. In the case of this dish, I think that lemon is more than a suitable, palatable substitute. I have always been horrified at the use of copious amounts of salt by the Food Network chefs and the seeming lack of awareness surrounding this health issue. If someone wishes to salt a dish, they may do so with the salt shaker at the table but one shouldn't impose one's taste on everyone by [over]salting a dish to begin with. I do, of course, use the needed salt in baking for rising purposes. item not reviewed by moderator and published
This dish was so good! Lots of flavor! Ina never let's me down! I'll be making this again and again! item not reviewed by moderator and published
This is a fantastic recipe. I don't often make recipes for guest without trying them first but in this case it turned out perfect. I will make this many times in the years to come. It was outstanding!!! item not reviewed by moderator and published
The hardest part is just prepping everything. Easy and comes out beautifully. I didn't have a proper gratin dish, so I just layed them flat on their sides in a small square pyrex dish, and it came out great. item not reviewed by moderator and published
This was by far the best shrimp scampi I ever had! I served my dish with baked potatoes and fresh broccoli. My family loved it so much!! item not reviewed by moderator and published
This was a great dish. After reading the reviews I was very nervous about the salt issue, but made it as written and it was perfect. I did warm up olive oil, butter, wine, garlic, parsley and tossed my pasta with it before plating the shrimp on top. This is not a "saucey" scampi, but delicious just the same. I also made it with chunks of chicken breasts for those non-fish eaters and it was also yummy. Even my mother-in-law wanted the recipe - high praise! item not reviewed by moderator and published
I went sparingly with the salt so didn't have the problem mentioned. I served it over angel hair pasta and really thought it was great. I will reduce the red pepper the next time and squeeze lemon over the pasta as it was a bit hot for my taste. But overall, excellent and I don't say that often. item not reviewed by moderator and published
Fabulous! After reading the previous reviews, I was extremely cautious with the salt, using only half of what was called for in the recipe and making sure I used unsalted butter. I am at a loss to account for it but we found it was still slightly too salty for our tastes. I quickly paired the scampi with unsalted capellini and liberally anointed it with lemon juice and it was just perfect. Next time, however, I may just leave out the salt altogether as through some weird alchemy, it seems to produce its own salty taste. item not reviewed by moderator and published
After reading so many reviews, I was really looking forward to making this! OMGI I cannot believe that NOT ONE PERSON mentioned that there is WAY too much salt in this recipe. My husband and I GAGGED! In order to try and salvage $32.00 worth of shrimp, I scraped off ALL the topping and had to keep rinsing them off under cold water. WHAT A SALTY DISGUSTING RECIPE!! Shocked at Ina! Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe.html#sni-reviews?oc=linkback What do you think? item not reviewed by moderator and published
So good! I serve over a little bed of angel hair pasta and it's a hit every time. item not reviewed by moderator and published
I can't tell you how spot on the flavor of this dish is. It was beyond delicious. item not reviewed by moderator and published
Delicious - I followed the recipe exactly except that I pulled the tails off and just put the shrimp in the dish on it's side. It didn't look as fancy, but it was so good. item not reviewed by moderator and published
A simply amazing dish! My favorite "go to" recipe for company. Be prepared to give out copies of the recipe! item not reviewed by moderator and published
The four stars is for my mistake, not for the recipe. If you use salted butter as I did, cut the salt in half! Except for being a little salty, this was delicious - definitely the best scampi I've ever eaten and an easy recipe to follow. My husband wants to eat it again . . . with a steak. My husband said it was worthy of a 5 star restaurant and I reminded him that it's Ina Garten's recipe, so of course it is! item not reviewed by moderator and published
fabulous and I discovered that it was actually even better the next day…lemon and garlic flavors concentrated overnight and can be warmed up quickly without compromising the texture of the shrimp...can definitely be made day ahead and warmed up for company..YUM..Ina, you are the best!!! item not reviewed by moderator and published
I absolutely loved this dish. The first time I made it, I went back to the grocery store and made it again the next day. The prep time was a little longer than I expected but the end result is worth it. Made it recently for my sis and a girlfriend and they have been craving it since. Thanks Ina!!! item not reviewed by moderator and published
The prep on this was a little longer than I expected but the results were great!!! Served with white rice. Always looking for something interesting to do with shrimp besides just serving over spaghetti. This fits the bill!! item not reviewed by moderator and published
Great and easy recipe and turned out soo tasty. Not overly lemony or citric, just right. item not reviewed by moderator and published
Fabulous!!! item not reviewed by moderator and published
As usual, Ina's dishes are incredible, however, retrieving them anymore, is a bothersome challenge. What has happened to the options of printing either 3x5 or 4x6 cards? Most of us cooks still use recipe file boxes, and the full page print out is not always convenient. Many sentences are missing and cluttered with "www.food terms, encyclopedia, etc.." Unfortunately, this new web site is "over kill." Too much bling. Disappointing. item not reviewed by moderator and published
Ok, I never post reviews, but this was soooo good. I'm not a huge scampi fan, but this was awesome with the herbs and the crispy panko..mmm...mmm...good. I served it with buttered linguini with a little parmesan on top. Thanks Ina!! item not reviewed by moderator and published
Ina, I had what I thought was the best shrimp scampi recipe there was. I was watching your show earlier this week when you did the baked shirimp scampi and i just had to try it. Well, it is the best! I made it for just 2 of us but I used your recipe right from your site and it was absolutely the best! My only change was to do some angel hair pasta that i used as a base for the shrimp and added a little shaved parm on top. With some blanched and sauted aspargus, just a baby glass of pinot, a piece of bagutte to sop up all the extra juice, maybe the best stuff I ever put in my mouth! My wife loved it too!!!! item not reviewed by moderator and published
Delicious even though I had to improvise. Didn't have any shallots or a zester. I added some cheese on top which went great with the toping! Used Sauvignon black instead of the pairing suggestion. Worked great! Thanks Ina! item not reviewed by moderator and published
Yum! I had shrimp I wanted to cook and came across this recipe based upon the 5 star rating. I didn't have shallots so substituted with an onion and also used lemon juice from a bottle. I was quite impressed how tasty this recipe is. I used Chardonnay for the white wine. I will definitely make this again. I served over spaghetti. item not reviewed by moderator and published
Awesome! Easy but great recipe. My husband was still talking about how good this dish was for one week. It is very delicious. item not reviewed by moderator and published
The whole family liked it and I thought it was pretty good. I didn't have enough shrimp to fill the dish so I used a piece of salmon cut into really small pieces that would cook as quickly as the shrimp. Will make again. I didn't give 5 stars because I felt the wine taste was too predominant, would have liked a more traditional garlic flavor but still delicious. item not reviewed by moderator and published
Love, love, love it! 2nd time making this recipe and defitinitely not the last. item not reviewed by moderator and published
Hands down Best Shrimp Scampi ever! Tasty and beautiful to serve !!! item not reviewed by moderator and published
looks better on TV than it really is. I've got a waaaay better Scampi recipe from Rao's cookbook that makes this taste like diner food. Sorry, Ina this one is just OK. item not reviewed by moderator and published
OMG this is the BEST SHRIMP SCAMPI ever!!!! Seriously - I've tried many recipes and this is the best tasting overall. I made some cheese tortellini with garlic and oil to go with it, DELICIOUS!!! item not reviewed by moderator and published
Made this for a dinner party this weekend, and OH MY. It is so unbelievably delicious, and I barely ever eat shrimp! I baked it in an oven dish, and then used little jars to serve individual portions for everyone. Everyone at the table was asking for the recipe. Thank you Ina, you are incredible. item not reviewed by moderator and published
So easy, yet delicious! item not reviewed by moderator and published
This is a fabulous dish exactly as is. I have made it numerous times. I have also put 3 shrimp in low ramekins, like you would use for cream brulee, put the topping on and served as individual appetizers, just watch cooking time. The SECOND BEST thing next to the taste is that you can make it in the morning, put in refrigerator take out about one hour before putting in oven. Serve with good pasta with olive oil and garlic and let people spoon sauce left in dish over their pasta! item not reviewed by moderator and published
This is a great recipe. Very easy to follow directions and was delicious. Everyone asks for the recipe. item not reviewed by moderator and published
This was delicious, a major crowd pleaser! I used regular Italian breadcrumbs, not panko. I also threw in more wine than just two tablespoons, I put in more like 3 or 4. The wine flavor really came through and it was great. And I grated some fresh Ramano cheese over the top right before I threw it into the oven. Will definitely make again! item not reviewed by moderator and published
delicious and easy item not reviewed by moderator and published
Wonderful as written! The combination of flavors is perfect! I recommend broiling a minute or two at the end to crisp the topping. I did not think there was too much butter, as some reviewers thought, and I used kosher salt. Definitely nice restaurant quality shrimp scampi! item not reviewed by moderator and published
Great and easy! If you don't care about presentation in the plate so much, just take the tails off too and bake them...easier for guests to just spoon some on their plates and eat up! Everyone loved it. I did use one cup of butter, and it wasn't too bad. It's basically better than your average garlic shrimp...so yes, there is going to be butter. item not reviewed by moderator and published
This was excellent! I did omit the wine, shallots and rosemary. I wonder how many of the people who complained about it being too salty actually followed the recipe and used kosher salt. I almost made the mistake of using regular table salt, so be mindful of that. Next time, I think I'll reduce the butter to one stick and sprinkle the panko crumbs on top of this dish once I've put the butter mixture on the shrimp. item not reviewed by moderator and published
Absolutely delish! item not reviewed by moderator and published
OMG! This was awesome! I just made it for Christmas Eve dinner after we go home from church. Prepped it all in advance and popped it in the oven while I finished making risotto. (With shrimp stock made from the shells) I double the recipe and my 10 guests loved it. Thanks, Ina item not reviewed by moderator and published
Fantastic. Saw the show and it looked impressive. I didn't read any reviews in advance of trying. Made it tonight, plan on bringing to Christmas Eve feast. Can definitely save time by making butter mix ahead. Ending with the broiler made the dish. What great flavors, nothing overwhelmed. The shrimp was very moist. I served with extra sliced lemon. item not reviewed by moderator and published
Absolutely perfect! I made this for Christmas Eve last year and it was a HUGE hit. There wasn't enough! Will be making this again this year and many more Christmas's to come. Ina's recipes are always the best! item not reviewed by moderator and published
Loved this! Followed the recipe but might cut back on salt next time. Had some yummy bread available for dipping, but will try over pasta next time. Too much goodness still in the bottom of the roasting tin! item not reviewed by moderator and published
I didn't have quite enough shrimp, so I added a layer of backfin crabmeat on top of the shrimp and followed the recipe the same. It was fantastic and kept the shrimp so delicate and tender. I'd give this recipe 10 stars! item not reviewed by moderator and published
FANTASTIC!,it's easy, elegant, and I'm alwasy looking for recipes you can prepare ahead, LOVE THAT! item not reviewed by moderator and published
THIS IS AMAZING!!!! WOW Cant wait to make this again, might use a little less salt item not reviewed by moderator and published
I got to say that I have tried multiple variations of shrimp scampi and this recipe is ridiculously restaurant quality. I loved it so much that I am writing this review and I have never reviewed a recipe before. Definitely a crowd pleaser. I made some angel hair pasta and served the scampi over the pasta. Loved it.. item not reviewed by moderator and published
This is a great dish and easy to make, thanks, Ina. item not reviewed by moderator and published
since my hubby cant eat seafood, do u think this recipe would also work with chicken? item not reviewed by moderator and published
I didn't have any white wine so I decided to use Sambuca. I also didn't have any eggs so I use mayonnaise. It was amazing. The Sambuca gave it the extra punch. item not reviewed by moderator and published
Two hours before a party and I hadn’t decided what dish I was going to bring. Found this recipe months earlier but hadn’t gotten around to making it. I knew it had to prepare as much of the dish ahead of time as possible so I measured out the breadcrumbs and put them in a Pyrex container. Then, I mixed all of the butter topping mixture and put it in a Pyrex container as well. I didn’t have any shrimp and knew I wouldn’t find any fresh shrimp so last-minute on a Saturday in the Midwest – so I opted for frozen (which I picked up on the way to the party). At the party, I combined the Panko with the butter mixture and set aside. I mixed the frozen shrimp with the olive oil, wine, and pepper. I put it in the baking dish and covered with the buttery bread crumb goodness. The dish took longer to bake since it was frozen, but it turned out delicious! I also sliced up a baguette and topped it with olive oil, black pepper, and rosemary. YUM! What a hit! item not reviewed by moderator and published
This was the best shrimp scamp I have ever had! I wish I could afford to make this a lot more often! I took the suggestion of browning the top under the broiler for the last minute or so. That was the ticket! I followed the recipe and only altered one small thing; I chose to leave out the lemon zest, because I am not a big lemon fan, but I did put in the fresh lemon juice. And, seriously, what is with these people only adding a portion of the butter? That's just disrespectful to the dish! item not reviewed by moderator and published
Im thrilled to have found this recipe....easy and tasty item not reviewed by moderator and published
This was so easy and so tasty. Ina never lets me down. item not reviewed by moderator and published
This recipe was DELICIOUS! I followed it exact except I removed the rosemary as I am not a fan of rosemary. While eating this my husband said, &amp;#34;you are quite the chef, arent&amp;#39; you?&amp;#34; :o Will def keep this one in my rotating box of recipes! EXCELLENT!!!! item not reviewed by moderator and published
If there were more stars I would rate this one even higher!!! I Love this recipe!! I switched the rosemary to fresh oregano, but did the rest the same. It is such a pretty dish to serve with the tails on and arranging as she does in the dish, well worth the effort! I have given this out to many friends and clients and everyone loved it as much as I do! item not reviewed by moderator and published
my neighborhood held a progressive dinner last night,and I had the main course...I needed a dish that you could assemble beforehand,cook in only a few minutes,and feed eight small servings...this dish hit the mark! I assembled the topping the day before,putting the Panko in a separate container.As we left the &amp;#34;appetizer&amp;#34; house across the street,I came home and turned the oven on, and started the water simmering for the angel hair pasta,infused with lemon,that another reviewer had suggested.The shrimp scampi was coated with topping,and was popped into the oven as we came home...within 12 minutes,the scampi was ready for a minute or two under the broiler,the angel hair posta done,and my guests eagerly waiting for this lovely dish to be plated...parsley and a lemon wedge were the garnish,served on small leaf plates.The dish was a total hit with this &amp;#34;foodie group&amp;#34;..this recipe is spot on! with a little prep work, dinner in twelve minutes? I&amp;#39;m sold!!! item not reviewed by moderator and published
Fantastic. Don&amp;#39;t even think of using any other recipe for shrimp scampi. Easy and delicious. Perfect. item not reviewed by moderator and published
This was soooo tasty! My husband said this was the best Shrimp Scampi he has ever had! Thanks Ina for a great recipe. : item not reviewed by moderator and published
This is a great family recipe and it is relatively simple to make w/ simple ingredients. I used panko breadcrumbs b/c I prefer them--and it added a nice crunch so I would definitely recommend using them as opposed to regular breadcrumbs. item not reviewed by moderator and published
This was so AWESOME!! I used a stick of butter instead of 1 1/2 sticks. I also added dried basil and thyme to the marinade. Thanks Ina! item not reviewed by moderator and published
Very easy and very tasty. I think the butter/panko topping could be used on lots of ever things like fish, chicken and pasta. As other reviewers said, I cut down the butter to 3/4 stick. Will keep this recipe handy for company. item not reviewed by moderator and published
I made this on Saturday for a dinner party. Everyone LOVED it. I bought peeled and deveined shrimp and I only used 1 stick of butter. I think I will add the panko at the end next time for a more crunchy texture. I also made rice pilaf to accompany it. item not reviewed by moderator and published
I totally agree. its delicious but you don't need all that butter. item not reviewed by moderator and published
Raw shrimp. item not reviewed by moderator and published
Did you find an answer to this? Making it for tomorrow's dinner and would love to have everything done early..... and not work once the guests arrive. item not reviewed by moderator and published
Yes. I have prepared in the morning and baked for dinner. Great recipe. Merry Christmas! item not reviewed by moderator and published
Salt enhances the flavors of the dish. A little salt isn't a bad thing. item not reviewed by moderator and published
Did you use KOSHER SALT --- or table salt?? There is a difference! I have made this for two dinner parties and it was excellent. item not reviewed by moderator and published
Mine was not too salty item not reviewed by moderator and published
When a recipe calls for "Kosher Salt" you need to cut that amount by at least half if you're substituting regular salt, e.g. 2 tsp Kosher equals 1 tsp regular salt. Also use unsalted butter in all recipes unless "salted butter" is specified. item not reviewed by moderator and published
I couldn't agree more. I hate the new site. item not reviewed by moderator and published
I sort of did at first too, but now that I've started using the recipe box and grocery list functions and learned how to navigate the new format, I love it. item not reviewed by moderator and published
I also hate trying to sort recipes into proper folders, that took a while but I finally got it! Then, I STILL hate how you can't change or edit a review w/o having to delete it all and start all over again, arggggh. item not reviewed by moderator and published
I just ordered Rao's cookbook. I can't wait to dive into it. Thanks item not reviewed by moderator and published
I would try it, my sister makes a chicken scampi for the same reason. Cut the chicken in chunks. item not reviewed by moderator and published
nice twist, cant wait to try the Sambuca item not reviewed by moderator and published
GL0509_chicken-parmigiana

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