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Shrimp come in so many sizes and are usually sold by count per pound. Here is a helpful guide. 
Extra Jumbo = 16-20 
Jumbo = 21-25 
Extra Large = 26-30 
Large = 31-35 
Medium Large = 36-40 
Medium = 41-50 
Small = 51-60 
Extra Small = 61-70.
Serve the baked scampi with a green salad and crusty Bread and of course a glass of vino bianco.  

½ cup panko bread crumbs
1 t freeze-dried or finely chopped fresh oregano
6 T unsalted butter
2 T extra-light olive oil or avocado oil
1 medium shallot, diced
4 cloves garlic, thinly sliced
1 t red pepper flakes
½ cup dry white wine
Grated zest and juice of ½ large lemon
Sea salt and freshly ground black pepper
1 lb extra large or large shrimp, peeled and deveined, tails left on
¼ cup freshly grated Parmigiano-Reggiano cheese
¼ cup chopped Italian parsley
Lemon wedges, for serving

Preheat oven to 425 degrees F.

Mix the bread crumbs and oregano together in a small bowl.

In a small saucepan, melt the butter with the oil and sauté the shallot for 3 minutes.
Add the garlic and red pepper flakes and cook another minute.
Add the wine, lemon zest, and lemon juice.
Season to taste with salt and pepper.

Arrange shrimp in two individual baking dishes.
Pour the butter mixture over the shrimp, top with bread crumb mixture, and sprinkle on the grated Parmigiano cheese.

Place dishes on a baking sheet and bake for 15 to 18 minutes, until hot and bubbly.

Sprinkle with chopped parsley and serve with lemon wedges.

Serves 2 as a dinner
Serves 4 as a first course (in smaller baking dishes)

This post first appeared on Big Mamma's Italian American Cooking, please read the originial post: here

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