Scampi Gratin with Arugula Salad
From valinkenmore 14 years agoIngredients
- 24 frozen extra-large easy-peel deveined shrimp, shells intact, thawed shopping list
- 4 slices white bread, crusts torn into pieces shopping list
- 1/4 cup marinated sun-dried tomatoes, drained, minced shopping list
- 1/4 cup finely chopped fresh basil shopping list
- 6 tablespoons grated parmesan cheese shopping list
- 1 tablespoon capers, drained, chopped shopping list
- 1 teaspoon garlic paste shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/4 cup extra-virgin olive oil shopping list
- lemon wedges shopping list
- arugula Salad: shopping list
- 8 cups baby arugula shopping list
- 1 1/2 cups jarred roasted red and yellow bell pepper strips shopping list
- 2 tablespoons olive oil shopping list
- 1 tablespoon fresh lemon juice shopping list
- 1/2 teaspoon kosher salt shopping list
- Freshly ground pepper to taste shopping list
How to make it
- 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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