Shrimp Scampi

This shrimp scampi is fashion designer Dennis Basso's traditional Christmas Eve dish. Try serving it with his River Salad.

  • Servings: 8
Shrimp Scampi

Source: The Martha Stewart Show, December 2009


  • 3/4 cup extra-virgin olive oil
  • Juice of 2 lemons
  • 1/2 cup dry white wine
  • 6 cloves garlic, minced
  • 1/2 cup fresh flat-leaf parsley, finely chopped
  • 2 teaspoons paprika
  • Coarse salt and freshly ground pepper
  • 4 pounds colossal shrimp, tail-on, deveined, rinsed, and dried
  • 3/4 cup Clarified Butter
  • 1 cup fresh breadcrumbs
  • Lemon wedges, for serving


  1. In a large, nonreactive bowl, mix together olive oil, lemon juice, wine, garlic, parsley, and paprika; season with salt and pepper. Add shrimp and toss to coat. Cover and transfer to refrigerator. Let marinate for 30 minutes.

  2. Remove shrimp from marinade and transfer to a shallow baking dish. Transfer remaining marinade to a medium saucepan and bring to a boil over medium-high heat. Remove from heat; let cool slightly. Pour over shrimp.

  3. Preheat broiler.

  4. Spoon 1/2 teaspoon butter over each shrimp and sprinkle with breadcrumbs. Broil until shrimp are opaque, 4 to 6 minutes. Serve immediately with lemon wedges.


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