Baked Shrimp Scampi
This recipe comes from executive chef Craig Richards of Lidia's Italy, Pittsburgh. Here's the secret to their baked shrimp scampi!
View the method
- 6 large shrimp
- 2 tablespoons unsalted butter
- 1 pinch salt 2 tablespoons olive oil
- 1 minced garlic clove
- 2 tablespoon minced shallots
- 2 sprigs fresh thyme
- 1 tablespoon fresh lemon juice
- 2/3 cup dry white wine
- 1/8 teaspoon salt
- 1 teaspoon fresh Italian parsley or chives
Back to ingredients
- Prepare the shrimp for cooking by peeling the shell off the meaty part of each shrimp. Do not remove the last segment of shell and tail.
- Next, cut a shallow slit along the back of the shrimp and lift out the black vein with your knife tip.
- Butterfly each shrimp by slicing the body in half lengthwise, stopping just before you cut all the way through the meat.
- Use softened butter to grease the bottom of a large baking sheet that has sides. Open the butterflied shrimp halves, then place on the baking sheet with the underside of the tail facing up and each tail curled to the side.
- Place the next shrimp adjacent to and opposite the first shrimp. The shrimp placement will resemble the number 96.
- Continue the process with the remaining shrimp.
- Evenly sprinkle shrimp with salt and place small dab of butter on each shrimp. Preheat oven to 230°C.
- Next, make the sauce while the oven is heating to the necessary temperature. In a small skillet, sauté garlic over medium to low heat for several minutes, then add shallots and thyme.
- Continue cooking for several additional minutes, then pour in the lemon juice, wine and salt. Bring the sauce to a boil, reduce heat and simmer uncovered, for 5 minutes.
- Reduce the sauce by 1/2, then remove skillet from the heat.
- Discard the thyme sprigs from the sauce. Use a large spoon to drape the sauce evenly over the shrimp.
- There should be plenty of liquid in the bottom of the baking pan. Change pans if necessary.
- Carefully place pan into the hot oven.
- Bake the shrimp 20-25 minutes rotating the pan during the cooking, to ensure even cooking. The tails will become crisp and brown.
- Carefully lift the baking sheet from the oven onto a level surface. Pour the drippings from the baking pan into a small skillet, then return to a medium heat and reduce by 1/2.
- Keep the shrimp warm while the sauce is reducing.
- Next, stir in chopped parsley and spoon the sauce over the shrimp.
- Garnish the plate with clusters of parsley sprigs or chives.