Title: Shrimp Scampi Anne
Categories: Regional Seafood
Yield: 4 Servings
| 30 | | Jumbo bay shrimp; (1 1/2 lbs) |
| 1/4 | c | Olive oil |
| | | Salt, black and red pepper -- to taste |
| 3 | lg | Garlic cloves; minced |
| 1/3 | c | Parsley; chopped |
| 1/3 | c | Seasoned bread crumbs |
| 8 | tb | Melted butter |
| 1/3 | c | White wine |
| | ds | Tabasco sauce |
| | | Linguini; cooked |
| 1/4 | c | Parmesan and romano cheese -- grated |
Recipe by: from "Voila!" (Jr League of Lafayette, LA) Slit shrimp down the
back leaving tail tip section of shell on the shrimp.
Devein, wash and dry shrimp. Arrange shrimp, single layer, in 10-inch
square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat
with salt, black and red pepper, garlic, parsley and bread crumbs. Cover
dish and bake in preheated 300F oven for 20 minutes. Pour butter, Tabasco,
and wine evenly over shrimp. Bake uncovered 5 minutes longer or until
done. Do not overcook; the shrimp will toughen. Serve over cooked linguine
and top with grated cheese.