Baked Shrimp Scampi

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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.

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I made this as one of my appetizers for an early Christmas dinner last night and it was a HUGE HIT! As always with Ina's recipes, I automatically cut the amount of salt by half....I usually "season to taste" anyway, but as a non-seafood lover, tasting really wasn't an option on this one: Everyone liked the balance of lemon and garlic, in fact I used additional lemon. My husband liked the topping so much, he suggested using it for clams on the half shell (with the addition of either bacon or proscuitto. I also made the artichoke salad from the same episode, equally successful! Love the new episodes!

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I was not able to watch the whole episode and Ina had mentioned preparing it ahead of time. Does anyone recall up to what step i can do to prepare ahead of time for christmas? thank you, carla

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This recipe is absolutely fantastic. I detest seafood, so I thought I'd try it with 2 lbs of chicken tenders. I thawed them, cut them lengthwise into finger-sized strips and then marinated them as the recipe calls for. Since chicken needs a bit more caution, I gave it ten minutes in the oven without the topping first, just to give it a bit of a head start. After adding the topping as directed I popped it back into the oven for another ten minutes and served it over angel hair pasta.

I wish I were Jeffrey.