Baked Shrimp Scampi

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One of the best shrimp dishes I've ever made, to mention one from the Food Network!!! I made it as an entree for my parents and me and it was a huge hit! Absolutely amazing!!!!!!!!

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I made the entire menu for a fancy holiday lunch. It all turned out wonderfully.
...I didn't add salt as other reviewers had warned that the recipe was too salty. It was perfect without salt.
...The shrimp need to be in a single layer to cook correctly. Taking the time to arrange them yields a beautiful table presentation.
I underestimated how long it would take to clean the darned shrimp, so I served the Roasted Artichoke Salad as an antipasto with fresh baked Italian Semolina Bread. Then I served the Baked Shrimp Scampi with more bread which was redundant, though delicious. The artichoke salad served with the shrimp would have been a little too rich, so I liked serving them separately.
...I had leftover shrimp which I served barely warmed over linguine dressed with a touch more olive oil, lemon zest, lemon juice, parsley and parmesan. I would make the Baked Shrimp Scampi again just to have the Shrimp Scampi Linguine! It was a winner!

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Wasn't my favorite dish.

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I made this dish for dinner on the weekend. I cut back on the salt like most people suggested, I only had ground rosemary so I used that. I also used an egg white instead of yoke and whipped it with a hand mixer. It was one of the best shrimp dishes I ever made -- sometimes I tend to over cook shrimp to "make sure its cooked", but these came out so tender in the oven. I will be making this again. I cooked mine in a pyrex glass bake pan but now I have a reason to go out and purchase a gratin dish. Next time I make it I might try adding crab meat to the bread topping so it will be like stuffed shrimp.

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I have been making this dish for well over ten years. I found the recipe in a cookbook titled...."The Mafia Cookbook", by Joseph "Joe Dogs" Iannuzzi. It in the book it is called, Shrimp Scampi, Gambino Style. I was so surprised to see Ina making it on TV last week. It's ALWAYS been a crowd pleaser and so easy to make. As usual I'll be making this delicious dish on Christmas Eve. Try it........you'll love it.

Marianne
Sea Isle City, NJ
12-22-08

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I was going out and made this dish ahead for the husband and kids.

Came home to one lonely shrimp left in the pan. It was devoured and got rave reviews. I ate that one lonely shrimp and it was perfect.

This allows fabulous dinners on school nights, practice nights and all those nights we don't have time to prepare a whole meal.

Excellent.

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Took this to a holiday gathering and this appetizer was the "hit" of the evening. I served it with good crunchy bread, and everyone enjoyed tdipping that in to the garlicky sauce. Ina your recipes continue to be some of the best on the food network. Thank you, for this special holiday gift!

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Although several reviewers suggested decreasing the salt or other modifications, I LOVED this recipe "as is". It is such an easy recipe for a variety of applications: It's elegant enough for a dinner party appetizer, and yet it's simple enough for a weeknight supper for one. The taste is outstanding. Like usual, Ina hits another homerun!!!!!!

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To answer Carla's question, prepare the whole thing and then refrigerate until you're ready to bake. Then just pop into the oven for 10 minutes. Easy!

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I followed this recipe exactly as is last night for my in-laws and today I am forwarding this recipe to both my sister-in-laws bc they loved it so much. I have never worked with raw shrimp before and it was seriously so easy...practically fool proof. Especially if you buy the frozen EZ peel shrimp in the bag that is already preped.