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 Some claim the dish originated in the Italian city of Genoa during the 14th century, and was originally made with crayfish.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. 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”. The dish consisted of boiled shrimp that would 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.
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. It’s a classic dish that’s packed with flavor, and worth a spot at your table any time.
Ingredients
- 12 tiger shrimp
- 1 stick of butter
- 1 tbsp minced garlic
- 1 tbsp ginger paste
- Dan-O’s Original Original
- ½ lemon, juiced
- 1 handful chopped parsley
Preparation Instructions
- 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!
Going to give this a go with the Sea soning I think.
i made this dish tonight. Since it did not say how much DanO’s to use, i used one heaping tablespoon. I use 26 jumbo shrimp, It was good. I served it over rice. There were NO leftovers. I think next time i will double the garlic and use 2 tablespoons of the DanO.