Ahhh, it’s March. I don’t think I’ve ever seen a time when people were more sick of winter. Did you ever think there could be too much snow? And the disastrous things going on with the Earth – I know we are all praying that they will come to an end soon.
In my area we have had a cold, wet winter, and though not nearly as bad as other areas, it’s all relative to what you’re used to, I think. Even though March is always a tease – one warm day followed by a week of cold ones – at least there is a light at the end of the tunnel, the tunnel named winter.
So today I bring you some sunshine in the form of bright, lemony, and garlic-y Baked Shrimp Scampi. This dish comes from Ina Garten’s Barefoot Contessa Back to Basics, her most recent cookbook. In a fun twist on traditional scampi, the shrimp is briefly marinated and then covered in a butter, herb, and breadcrumb mixture and baked. What you find after baking is a wonderful dish of shrimp scampi with a delicate, crispy topping. Very different and very delicious.