Recipe

Scampi Gratin With Arugula Salad Recipe


Scampi Gratin With Arugula Salad Recipe
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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!

Valinkenmor

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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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