Scampering for Scampi!

So I have gotten my first request for one of my recipes... and it's a doozy!!  First a little background on one of my signature dishes...

I remember this very clearly.  My parents had taken me to Red Lobster for the first time, I'm guessing I was around 6-8 years old.  While I can't remember who ordered it, someone had gotten Shrimp Scampi.  We thought it was fantastic.  As they say, the apple never falls far from the tree... and my mom, my biggest cooking mentor, went home determined to make a Scampi that would knock socks off feet.  Mission accomplished.

My mom created a Shrimp Scampi, that as far as most people who have tasted it would attest, is absolutely unparalleled.  You will bathe your shrimp in olive oil, butter, garlic, herbs and breadcrumbs.  You will end up with not only amazingly delicious shrimp, but this breadcrumb butter sauce that will turn the bed of rice you put your shrimp on, into a thing of absolute beauty.  Be warned, this recipe is not in any way, shape or form, waist friendly, making it the perfect dish to save for holidays or special occasions.
 
Now this recipe has become more of a family tradition than just a recipe.  It wows.  EVERY TIME.  The trickiest part though, is that it is one of those recipes I make, that I do not have a single instruction or ingredient written down.  It's one of those things that you just trust your eyes, nose and gut as you throw it all together.  The real beauty of it is, that it can easily be adjusted to fit anyone's tastes.  Love garlic?? Add however much you like!  Want the sauce thicker??  Add more breadcrumbs!  I am giving you this as a base, but trust your gut, and what you like to make it your own Shrimp Scampi masterpiece!!!

 

 

Shrimp Scampi:

 

Shrimp- uncooked, peeled, deveined, and de-tailed.  I like to use fairly large shrimp, but buy what fits your budget for however many people you are serving!

Extra Virgin Olive Oil
Garlic, finely minced- A LOT of it.  I normally use an entire head when making this, but adjust accordingly to your taste!
Stick of Butter
Fresh Parsley, 1-2 tbs. chopped finely
Italian Seasoned Breadcrumbs- about 1-2 cups, depending on how "crumby" you like it!
salt & pepper
Lemon Wedges for garnish and serving

Preheat the oven to 350 degrees.  Liberally grease a large, rimmed baking sheet with olive oil.  Arrange shrimp in a single layer on the baking sheet, if baking for a crowd, use 2 baking sheets, just be sure the shrimp do not overlap.  Brush or drizzle the top of the shrimp with olive oil.  Sprinkle garlic, parsley, salt and pepper over the shrimp.  At this point I normally toss the shrimp around to make sure they are all covered and then rearrange them in a single layer.  Here's where the REAL magic begins... liberally sprinkle the seasoned breadcrumbs over the shrimp... you want a fairly good layer of breadcrumbs.  Drizzle the top of the breadcrumbs with a bit more olive oil, then generously sprinkle more breadcrumbs on top.  Dot the top of the breadcrumbs generously with butter.  Bake in the oven until the shrimp are cooked through and breadcrumbs are golden brown.

You are ready to serve!  Scoop all of the shrimp and breadcrumby goodness into a large bowl, making sure to get all of the oil and crumbs off the pan.  Serve over rice (I like to serve it over my lemony rice pilaf... recipe coming soon!!) with lemon wedges for garnish and squeezing over the top!  Enjoy with no regrets... you can hit the gym tomorrow!!