In keeping with the date night theme from last week, I thought I’d share one of my “special occasion” recipes…it’s easy and delicious, and it looks beautiful on a plate. But of course you don’t have to wait for a “date night” to whip it up…my hubby and my girls and I devoured this last night, with no “special occasion” in sight.
Baked Shrimp Scampi (as written)
1 cup butter
2 Tbsp. Dijon-style mustard
1 Tbsp. fresh lemon juice
1 Tbsp. chopped garlic
1 Tbsp. chopped fresh parsley
2 lbs. medium raw shrimp, shelled and deveined
Preheat oven to 450*. In a small saucepan over medium heat, combine butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat. Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp. Bake for 12-15 minutes, or until the shrimp are pink and opaque.
Here are my notes…one pound of shrimp (31-40 count) will make two very sizeable plates, or one big plate (for my hubby), an average plate (for me), and two small bowls (for each of my girls). I use 1/4 cup butter, 1 Tbsp. Dijon mustard, the juice from 1/2 a lemon, 6 or 8 cloves of chopped garlic, and a sprinkle of dried parsley (just for color). In a 8×8 glass baking dish, I put a small container of fresh sliced mushrooms, then top with the shrimp, and then the butter sauce. Bake as directed, checking the shrimp after 12 minutes. I like my mushrooms to have some “bite” to them…if you want them to be more tender, either slice them thinner, or sautee them for a couple of minutes before baking them.
I serve this over wild rice, maybe with some steamed broccoli or roasted asparagus if I want to get fancy. This goes great with French bread for sopping up the butter sauce left on the plate…trust me, you don’t want to leave any of that behind! 🙂
This is one of our very favorite meals. It goes from start to finish in about 30 minutes, for less than $10.
Do you have any easy “special occasion” recipes to share?
Mandy, mom to two-year old fraternal twin girls