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    Recipe from Ultimate Shrimp Book , Copyright © 2002 by Bruce Weinstein and Mark Scarborough. All rights reserved.

    yields Makes 4 to 6 servings time --- difficultymoderate

    There is no more quintessential Italian-American dish than Shrimp Scampi, a favorite in diners all across New Jersey. For this decadent treat, large shrimp are smothered in garlic and butter, then baked. Shrimp Scampi's ready in no time at all. Serve it alongside roasted potatoes, purchased coleslaw, or noodles tossed with poppy seeds.


    1-1/2 pounds large shrimp (12 to 15 per pound), peeled, leaving the final segment of the tail shell intact and deveined
    4 tablespoons (1/2 stick) unsalted butter, melted
    1/2 cup olive oil
    2 tablespoons sweet vermouth
    1 tablespoon Worcestershire sauce
    8 garlic cloves, coarsely chopped
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper


    # Place the shrimp in a large bowl, add the melted butter, oil, vermouth, Worcestershire sauce, salt, and pepper, and toss until well combined. Cover and set aside in a cool place for 30 minutes before cooking.
    # Preheat the oven to 450° F.
    # Remove the shrimp from the marinade and place them in a shallow baking dish, large enough to hold them comfortably in one layer. Pour the marinade over the shrimp. Bake for 15 minutes, or until the sauce is bubbling. Serve immediately.


    Garlic-Lovers' Shrimp Scampi: Increase the garlic to 14 cloves.
    Grilled Shrimp Scampi: Rather than baking the shrimp, grill them on a prepared barbecue for 2 minutes per side. Do not pour the marinade over them -- use it to baste the shrimp as they cook.
    Heart-Healthy Shrimp Scampi: Omit the butter, and increase the olive oil to 3/4 cup.
    Martini Shrimp Scampi: Add 1/4 cup gin and 1 tablespoon juniper berries to the marinade. Garnish the dish with a few green olives.
    Rosemary Shrimp Scampi: Add 1 tablespoon chopped rosemary to the marinade. Lay 2 rosemary sprigs over the dish as it bakes; discard them before serving.
    Savory Shrimp Scampi: Use dry vermouth instead of sweet, and add 2 tablespoons chopped parsley to the marinade.
    Spicy Shrimp Scampi: Add 1 teaspoon red pepper flakes, or more to taste, to the marinade.

    HOT! We recommend:

    Ultimate Shrimp Book Ultimate Shrimp Book
    With more than 700 recipes, this volume feeds America's craving for shrimp. Whether shrimp is fried, baked, grilled, in dips, wraps, or salads, everyone is crazy about it. There are retro favorites like Shrimp thermidor and Shrimp a la King, and modern classics, such as Japanese Maki Rolls and Portuguese Pasta with Chorizo and Clams. Roaming through the world's cuisines (Indian, Brazilian, French, Italian, and Mexican), this is the only book anyone needs to prepare dishes like Vietnamese Sugar Cane Shrimp, Coconut Fried Shrimp, Shrimp Etouffee, and even Shrimp Pizza. In the style of the Ultimate series, each recipe is followed by variations that spice up and reinvent dishes.


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