Easy Shrimp Scampi
Whether you’re a big fan of seafood or not, you’ve probably had shrimp scampi. While it may not be everyone’s cup of tea, it’s definitely worth trying this recipe because it is mouthwateringly good. There is nothing like fresh shrimp baked in a mixture of butter, garlic, and ginger with a Dan-O’s Original finish to make flavors pop! It’s out of this world, and you have to taste it to believe it. So come on, give this shrimp scampi recipe a try!
The Origins of Shrimp Scampi
The origins of shrimp scampi are contested at best. Some claim the dish originated in the Italian city of Genoa during the 14th century, and was originally made with crayfish. Others say it’s an American invention but there’s no definitive answer either way. We do know that Hannah Glasse was the first to document a scampi recipe in her cookbook The Art of Cookery Made Plain and Easy. She wrote about a dish called “To make Shrimp Scampi”. This consisted of boiled shrimp that would then be fried in butter and served with a garnish of lemon. Like so many recipes, it wouldn’t be until the 1950s that shrimp scampi really boomed in popularity.
As the 50s started in full, restaurants around America started popping up with their own versions of the dish. The increased popularity of restaurants serving the dish led to a boom of it becoming a household staple. At the end of the day, it’s a classic dish that’s packed with flavor, and worth a spot at your table any time of the year.
- 12 tiger shrimp
- 1 stick of butter
- 1 tbsp minced garlic
- 1 tbsp ginger paste
- Dan-O’s Original
- ½ lemon, juiced
- 1 handful chopped parsley
- Remove the shrimp from its shell (leaving the very tip)
- In a round baking dish arrange shrimp in a single layer
- Melt a stick of butter and add garlic, Dan-O’s, ginger paste, lemon juice, and chopped parsley
- Pour butter mixture over the shrimp and bake at 450 F for 10 minutes
- Serve immediately and enjoy!