Roasted Shrimp Scampi Provencal |
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Prep Time: 30 Minutes Cook Time: 22 Minutes |
Ready In: 52 Minutes Servings: 6 |
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In 'Seriously Simple Parties' by Diane Rossen Worthington Ingredients:
2 tablespoons olive oil |
2 shallots, finely chopped |
6 garlic cloves, minced |
1 (14 1/2 ounce) can fire-roasted crushed tomatoes |
1/2 cup dry white wine |
1 tablespoon finely chopped fresh parsley |
1 tablespoon finely chopped fresh basil |
salt |
fresh ground black pepper |
2 lbs large shrimp, deveined and butterflied, with tails left on |
3 tablespoons olive oil |
2 tablespoons dry white wine |
seasoning salt (store-bought or seriously simple seasoning salt) |
fresh ground black pepper |
2 tablespoons finely chopped fresh parsley, for garnish |
Directions:
1. Preheat the oven to 425°.
2. Sauce-heat the olive oil in a large skillet over med-high heat.
3. Add the shallots and saute for 2 minutes, or until softened.
4. Add the garlic and saute for 1 minute more, or until softened but not browned.
5. Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
6. Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
7. Taste for seasoning and adjust.
8. Rinse and dry the shrimp.
9. Put in a 14-inch round or a 13-inch square baking dish.
10. Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
11. Toss with tongs to evenly coat.
12. Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
13. Roast for about 6 minutes, or until partially cooked.
14. Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
15. Garnish with the parsley and serve immediately.
16. **May serve shrimp and sauce with hot cooked linguine.
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