Shrimp Scampi
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-121 (Shrimp Scampi), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; breadcrumbs replaced with gluten-free breadcrumbs; margarine replaced with butter; the card's serving suggestion is kept as rice or gluten-free pasta.
Shrimp and tomatoes baked under a lemon-garlic butter sauce, with a sprinkle of gluten-free breadcrumbs stirred in at the end to lightly thicken the juices.
Why this complexity: One-pan oven method; Breadcrumbs converted to a gluten-free crumb.
Ingredients
- 816 g peeled shrimp
- 102 g canned diced tomatoes, drained
- 54 g butter
- 27 ml lemon juice
- 2 tbsp garlic powder
- 1/2 tsp salt
- 2 1/2 tsp dried parsley
- 1/2 tsp ground black pepper
- 27 g gluten-free breadcrumbs
Method
- Heat the oven to 175°C (350°F). Arrange the shrimp and tomatoes in a single layer in a baking dish.
- Melt the butter and stir in the lemon juice, garlic powder, salt, parsley and pepper; ladle the sauce evenly over the shrimp.
- Cover and bake 15 minutes. Uncover, stir, and bake 5 minutes more, until the shrimp reach 63°C (145°F) and are just pink throughout.
- Sprinkle the gluten-free breadcrumbs over the top and stir gently so they thicken the sauce. Serve over rice or gluten-free pasta.
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