Recipe

Scampi Gratin With Arugula Salad Recipe

Add Step-by-Step Photos	Valinkenmore / All my dishes 5 months, 1 week ago Another wonderful dinner found on Delish on MSN. Beautiful stuffed prawns on a layer of spicy Arugula salad. Yum - can't wait to try this one! Prep:25m Cook:10m Servings:4	Valinkenmor
	elegant tasty

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Ingredients

24 frozen extra-large easy-peel deveined shrimp, shells intact, thawed

4 slices white bread, crusts torn into pieces

1/4 cup marinated sun-dried tomatoes, drained, minced

1/4 cup finely chopped fresh basil

6 tablespoons grated Parmesan cheese

1 tablespoon capers, drained, chopped

1 teaspoon garlic paste

1/2 teaspoon freshly ground black pepper

1/4 cup extra-virgin olive oil

Lemon wedges

Arugula Salad:

8 cups baby arugula

1 1/2 cups jarred roasted red and yellow bell pepper strips

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

Freshly ground pepper to taste

Directions

Arrange oven rack in upper third of oven; heat oven to 400 degrees F. To butterfly shrimp, lay shrimp flat on a work surface. Make a deep slice with the tip of a knife into shrimp, following the curve where the vein was removed and cutting about 3/4 of the way through the meat. Spread incision open and flatten slightly with fingertips, keeping shell intact underneath.

Pulse bread in a food processor until coarse crumbs form; transfer to a bowl. Stir in sun-dried tomatoes, basil, 4 tablespoons of the Parmesan, capers, garlic paste, and pepper until combined.

Brush a baking sheet with 1 tablespoon of the oil. Stuff each shrimp with breadcrumb mixture, slightly pressing stuffing down to adhere; transfer to baking sheet. Drizzle the remaining oil over shrimp, then sprinkle with the remaining Parmesan. Bake 5 minutes. Shut off oven and turn broiler to high. Broil shrimp until stuffing is browned, about 2 minutes. Serve with lemon wedges and Arugula Salad.

Arugula Salad: Toss arugula and roasted red and yellow bell pepper strips with olive oil, fresh lemon juice, kosher salt, and freshly ground pepper to taste.

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