Made this a couple nights ago. Wasn’t sure about the addition of Dijon mustard to Shrimp Scampi, but gave it a go because you don’t know until you try. I’m not a big Dijon fan, but I’ve learned to be open to it. In certain instances I can actually enjoy the flavor enhancement it provides. In other instances, I don’t dig it. Anyway, the Dijon caused the sauce to turn out a lot thicker than in my old standard version of shrimp scampi. So when what we want is something really lite, best to go with that. However, this was actually quite nice in its own right, with the thicker sauce, and the little zing of Dijon. And Chris loved it – thought it was fabulous. So I’ll make it again for him at least, anyway But really, I thought it was good. Better than my regular Shrimp Scampi, no I wouldn’t say that. But definitely good in its own right. Found it on AllRecipes.com entitled Baked Shrimp Scampi.
1 cup coconut oil (or butter)
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Saute shrimp and garlic together in coconut oil til mostly cooked. Mix remaining ingredients together and add to pan. Toss well. Continue cooking another minute on low heat to allow flavors to blend. Remove from heat and serve.
- Preheat oven to 450 degrees F (230 degrees C).
- In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
- Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
- Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.