Grecian Style Shrimp Scampi
photo by Karen Elizabeth
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 cup butter
- 1 cup olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon rosemary
- 1 teaspoon oregano
- 2 tablespoons paprika
- 4 bay leaves
- 4 garlic cloves, finely, chopped
- 3 lbs jumbo shrimp, peeled, deveined
- 1 lb feta cheese, crumbled
- 1 cup unseasoned breadcrumbs
- 3 ounces sherry wine
directions
- Preheat oven to 375°F
- To make scampi sauce: In sauce over low flame melt butter, adding oil, salt, pepper, rosemary, oregeno, paprika, bay leaves, garlic and sherry.
- Place cleaned shrimp in large baking dish. Cover shrimp with feta cheese and top with breadcrumbs.
- Pour scampi sauce over shrimp and bake until shrimp are tender,.
- approximately 25 minutes. Serve over rice or angel hair pasta.
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Reviews
-
This was unusual but tasty. The rosemary was very dominant and might cut back on it a bit. I reduced the butter and oil and there was still plenty, it was very rich so after tasting the dish as written I added some fresh lemon juice, it gave the dish a nice tang that made the richness less overwhelming. I loved the feta with the shrimp and I loved dipping my bread into the mix. Made for Culinary Quest 3
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*Made for Australia/NZ Swap #77* This was SUPER yummy !! Prepared with 1 pound of shrimp and 1/2 sauce ingredients. DH and I almost polished it off -- just a tad left for somebody's lunch. Very different without any tomato, but the paprika fools the eye with color. I had leftover soft jasmine rice, which soaked up the sauce nicely. Wish I had made the whole recipe ! Thanks for posting, Lynn !
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Lynn this was quite good. I made this as a special dinner for DH and I tonite and we both savoured it. I did cut back most ingredients for 2 servings but did keep the shrimp at a pound.(they had them on sale for 6.99 lb.) I added the bread crumbs in the last 3 min. just to warm and toast them a bit. I will make this again and soon. Love it and thank you. Made for AUS/NZ Swap #44.
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RECIPE SUBMITTED BY
Lavender Lynn
United States