In a saucepan mix together butter ( I use Smart Balance for cooking), mustard, lemon juice, garlic ( I use the jarred garlic), and parsley.
Heat in pan until melted and pour over shrimp and tomatoes...
Another ingredient that was not in the original recipe but I love is to sprinkle panko breadcrumbs over the entire mixture.
Pop in a 450 degree oven and bake for 15-18 minutes until the shrimp are pink and opaque. So...I forgot to take a photo of the finished dish...and I also serve this over whole wheat spaghetti or linguine...with a salad and whole wheat bread.
I did remember to take photos of the table setting -
While I usually use cloth napkins, I found these napkins years ago in a kitchen store and thought they would be perfect for this meal.
My centerpiece was a cute, early Spring arrangement I found while shopping with my friends in nearby Lititz, PA.
It was a simple setting with my plain white dishes, monogrammed water glasses that were a wedding gift, and wine glasses I found at a thrift sale.
It was a great dinner and a lovely evening ! Here is the complete recipe:
Shrimp Scamp Bake
2/3 cup of butter ( I use Smart Balance )
1 heaping tablespoon of Dijon mustard
2 teaspoons of fresh lemon juice
2 teaspoons of chopped garlic
2 teaspoons of chopped parsley...fresh if you have it
1 1/4 pounds of medium raw shrimp, peeled and de-veined.
Tomatoes and Panko bread crumbs, optional
1. Preheat oven to 450 degrees
2. In a small saucepan, over medium heat, combine butter, mustard, lemon juice, garlic, and parsley. When butter has melted, remove from heat.
3. Arrange shrimp in a shallow baking dish. Top with tomatoes if desired. Pour the butter mixture over the shrimp. Top with Panko crumbs if desired.
4. Bake in pre-heated oven for 15-18 minutes until shrimp are pink and opaque.
Serve over pasta and enjoy !
Thanks so much for stopping by Our New Vista! Please leave a comment below and let me know if you have any easy but special recipes for company. Stay safe, be healthy - and thanks for checking in!
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