Ingredients
-
2
-
3/4
-
1/2
-
3
-
1 1/2
-
3
-
1
-
1
-
1/2
-
-
-
-
-
-
Directions
New Orleans-Style Scampi, We generally serve this an an appetizer, but you could use this as a main dish Serving sizes are for entree portions, not appetizers This recipe uses fresh shrimp, not frozen For the simplest recipes, fresh is best!!!, Wow, this shrimp was good! We like shrimp done all ways, but broiled or roasted is always best to us, (the taste, the texture, the smell!), and this recipe is no exception I will make this as an appetizer when things get back to some kind of normal after this social distancing, but this time I made a meal out of it I browned the butter a bit, then added the remaining ingredients and sauted for a few minutes, brushed some of this onto the shrimp and broiled, then tossed it all with about 12 oz cooked spaghetti Served with a green salad and French bread What a delightful springtime meal!
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Steps
|
1
Done
|
Peel and Devein the Shrimp, Leaving the Tails Intact. Set the Shrimp Aside. (keep Cold, Over Ice). |
|
2
Done
|
Melt the Butter in a Small Saucepan Over Low Heat. Add the Lemon Juice, Shallots/Green Onions, Parsley, Garlic, Salt, and Hot Sauce. Stir Well to Combine. |
|
3
Done
|
Arrange the Shrimp in a Single Layer in a Large Shallow Baking Pan. Brush the Shrimp With the Butter Mixture. Sprinkle With the Paprika. Broil 6 Inches from Heat For 5 to 6 Minutes or Until the Shrimp Turn Pink, Basting Frequently With the Butter Mixture. Serve Immediately. Offer the Butter Mixture Left in the Cooking Pan as a Dip/Sauce For the Shrimp. |
