Baked Shrimp Scampi

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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.

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This is one of those recipes that is so easy you'll do it again and again. I've made a lot of Ina's recipes - enough to know - cutting back on the salt is the first thing I do. In this recipe I used 1 tsp. of Kosher salt on the shrimp and 1/2 tsp. of fresh ground black pepper. In the topping mix I used 1/2 tsp of salt and used half of the unsalted-butter. If I hadn't cut the butter back, the crumb topping would have just been soggy bread topping swimming around my beautiful shrimp. I got a nice crusty topping by broiling it for the last 2 minutes. DON'T WALK AWAY FROM YOUR BROILER WHEN YOU DO THIS. The lemon is just the right amount, and by serving it with lemon wedges it gives your family/guests the opportunity to add more if it is their desire. I put the shrimp in individual gratin dishes and layed the shrimp on their sides instead of wrestling to keep them standing up - this worked well. I also made angel hair pasta with butter, garlic, lemon zest, lemon juice and fresh parsley (flat leaf, as a side dish, finish the pasta with fresh parmesan shavings. The presentation and the combination were a perfect match! A nice cibatta bread with garlic butter and fresh shavings of parmesan was also a nice addition. A dry white wine finishes this dish to perfection! Thanks, Ina, for another wonderful dish!

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Great Dish! I made this for my mom's birthday and everyone loved it! I did not add as much salt as it called for and only added one stick of butter. It was excellent! A+!

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This was THE BEST Shrimp Scampi I have EVER had - this is a keeper recipe and will definitely serve to guests. Thanks Ina!!!!!

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I LOVED THIS RECIPE. I THOUGHT IT MAY BE A BIT OVERCOOKED, ( BAKING IT IN THE OVEN, IT WAS SUCCULENT, EASY TO PREPARE AND HAD WONDERFUL FLAVOR.
TOP MARKS!!!!!!!!

SANDY IN SANTA MONICA

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This is the only way I will eat shrimp I don't eat seafood but after I tryed this I can, I love the topping,lemon follow the recipe it is the best Baked Shrimp Scampi

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Wow, this dish is so good, and so easy! I loved the way it looked when it was done with all the little shrimp standing up with breading on top. The shrimp turn out so juicy and sweet when they are oven roasted and the bread topping just makes this dish. Super winner, my husband was thrilled. Thanks Ina..we loved it!

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I made this tonight and my family loved it. I made one dish of shrimp scampi and one of chicken scampi (for my little non-shrimp eater and served it with linguini. For the chicken variation, I followed the same recipe but used diced chicken breast and baked it for 30 minutes. My picky one gave it two thumbs up. The entire family agreed that shrimp scampi and chicken scampi should be added to the regular rotation.

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This is the best shripm scampi I have ever tasted. We love shrimp and everytime we go out to eat, we order some kind of shrimp. We have tasted many different shrimp scampi and this is better than any of them, and it's so easy too.