Scampi by another name... Still Shrimp Scampi

I love a good shrimp dish. I love cheese. Voila Vieux Carre Scampi marries the two, and we get to celebrate. This is a dish from the French Quarter in New Orleans. Like my other favorite shrimp scampi, it is served with rice. However, this one adds the bonus of a baguette. What is better than fresh French bread? So, you see, this is a wonderful meal.

Serves 4
1 1/2 lbs. extra large, raw, deveined shrimp
2 T lemon juice
1/2 t lemon-pepper
1/2 t salt
1 green onion, finely chopped
1 clove garlic, minced
1 T butter, thinly sliced
2 oz. longhorn cheddar, thinly sliced

Place shrimp either in a butter baking dish, or evenly divide between 4 ramekins for individual servings. Pour lemon juice over shrimp, season with lemon-pepper and salt.
Combine green onion, parsley and garlic , and place on shrimp. Top with the butter and cheese.
Bake at 350 degrees for 15 to 20 minutes. Serve immediately. Do not overcook.

This is great served with rice, a tossed salad and the baguette. Bon Appetit!

1 comment:

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