Normally, shrimp scampi is considered a main course, but in this recipe it becomes an elegant starter for a wonderful holiday dinner party. Or, any dinner that you wish to turn into a special occasion. In addition, served individually on small plates, they become a brilliant appetizer.
The prep is uber easy, and can be ready in thirty minutes.
The main photo shows the shrimp served as an appetizer, but in this recipe, I’ll show you how to make it a simple starter.
Chef's Note: There are many ways to measure shrimp. Names such as: jumbo or cocktail are descriptive, but not that accurate. I mentioned in the ingredients that these shrimp are 21/25, and that just means they are of a size that it takes 21 to 25 to make a pound.
Place a rack in the upper middle position, and preheat the oven to 400f (205c).
Combine the ingredients, with the exception of the breadcrumbs and the shrimp, into a small saucepan.
Lightly simmer, stirring frequently, for 5 minutes.
Chef’s Note: While simmering, season with a bit of salt and pepper.
Remove from heat, stir in the breadcrumbs, and reserve.
Brush the baking dishes with olive oil.
Add three shrimp to each baking dish.
Divide the breadcrumb mixture between the baking dishes, and sprinkle over the shrimp.
Place in the preheated oven, for 12 to 14 minutes.
Chef’s Note: The shrimp should be cooked through, and the breadcrumbs slightly browned.
Serve while still warm, with a slice of lemon.
If you choose the appetizer route, cook them the same way; however, place one on a single-serving dish, and drizzle with the breadcrumb mixture. Enjoy.