Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, baked shrimp scamp. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Baked Shrimp Scamp is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Baked Shrimp Scamp is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can cook baked shrimp scamp using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Baked Shrimp Scamp:
Take 1 kg (2 pounds) shrimp, peeled, deveined and tails on or off
Get 2 tablespoons freshly squeezed lemon juice
Get 2 tablespoons white wine (optional — sub with extra lemon juice or chicken stock
Take 1 brown shallot, minced
Take 1/3 cup melted butter, divided
Prepare to taste Salt and pepper,
Take 1/3 cup Panko breadcrumbs
Get 4 cloves garlic, minced
Get 2 tablespoons grated parmesan cheese
Prepare 1/2 teaspoon crushed red pepper flakes or more, to taste
Take 1/4 cup fresh chopped parsley leaves
Make ready Lemon wedges to serve
Steps to make Baked Shrimp Scamp:
Heat oven to 220°C | 425º F. In a well-seasoned oven-proof skillet or baking dish, combine the shrimp, lemon juice, white wine, shallots, 2 tablespoons of melted butter, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well until the shrimp are evenly coated
OPTIONAL: Starting from the outer edge of your skillet or dish, arrange the shrimp in a single layer towards the centre of the pan. Set aside.
In a small bowl, combine the remaining melted butter, bread crumbs, garlic, parmesan cheese, red pepper flakes and 2 tablespoons of the chopped parsley; mix well.
Sprinkle the breadcrumb mixture over the shrimp and bake for 12 minutes, or until hot and bubbling, and the shrimp are ‘just’ cooked through. Change oven settings to broil or grill for a further minute or so, until the top is crispy and golden.
Garnish with remaining parsley, squeeze over a drizzle of lemon juice and serve with lemon wedges.
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