Now I know what you’re thinking ~ look at all that butter!! I thought the same thing. Which is why I used a serrated spoon when spooning the shrimp over my rice. I think the shrimp tastes so much better cooking in the butter.
I love this recipe. The addition of the Dijon in the sauce gives the scampi just enough of a different flavor that makes the sauce a bit unusual. It’s also nice to pop it in the oven instead of cooking on the stove top.
Shrimp Scampi Bake
1 cup butter
2 tbsps Dijon mustard
1 tbsp fresh lemon juice
5 cloves garlic, minced
1 tbsp chopped fresh parsley
2 lbs medium raw shrimp, peeled, deveined and tails removed
Preheat oven to 450º.
In a saucepan over medium heat, melt butter. When melted, remove from heat and add the mustard, lemon juice, garlic, and parsley.
Place shrimp in a shallow baking dish and pour butter mixture over.
Bake 12-15 minutes or until the shrimp are pink and opaque.
Serve over rice.
Makes 4 servings.
Source: A River’s Course