Try this Shrimp Scampi Sauce Recipe recipe, or contribute your own.
- Carbohydrate 2.96213444722092 g
- Cholesterol 0 mg
- Fat 0.0399622221557973 g
- Fiber 0.311777776884192 g
- Protein 0.172033333382851 g
- Saturated Fat 0.0106088888711675 g
- Serving Size 1 1 Serving (35g)
- Sodium 388.013222222372 mg
- Sugar 2.65035667033673 g
- Trans Fat 0.00588222221270393 g
- Calories 9 calories
Step-by-step
- Combine the lemon juice, salt, pepper, garlic and oregano in a bowl and whisk it until all the salt crystals have dissolved.
- Stir in the Pompeian Olive Oil.
- As an optional ingredient, add ½ teaspoon of red pepper flakes if you like a little heat in your dish.
- Pour the frozen shrimp in a deep baking dish and cover it with the scampi sauce you just prepared.
- Bake it for about 5 to 10 minutes on 350 degrees.
Bright lemon juice cuts sharply through rich olive oil while pungent garlic and dried oregano infuse the lipid base. Whisking the lemon juice, salt, pepper, garlic, and oregano thoroughly before introducing the olive oil ensures the coarse sea salt crystals completely dissolve into the aqueous phase. Dissolving salt in acid prior to fat addition creates a stable mixture, preventing the salt from pooling undissolved at the bottom of the mixing bowl.
Preventing Separation and Overcooking
Adding cold olive oil too quickly to room-temperature lemon juice breaks the emulsion, resulting in an oily puddle rather than a cohesive marinade. Pour the oil in a thin, steady stream while whisking constantly. When baking the shrimp in this sauce at 350 degrees Fahrenheit for 5 to 10 minutes, monitor the seafood closely; pre-cooked frozen shrimp toughens rapidly if exposed to sustained high heat. Pull the baking dish from the oven the moment the internal temperature of the shrimp reaches 145 degrees Fahrenheit.
Scaling Quantities Effectively
Adjusting this formulation for smaller or larger batches requires maintaining the fundamental acid-to-fat ratio of one-half cup of citrus juice to one full cup of oil. Halving the recipe yields enough liquid for half a pound of shrimp, while doubling demands a wider baking dish to ensure the shrimp sit in a single layer rather than steaming on top of one another.
