Angel Shrimp Scampi

This recipe takes time but rewards you with shrimp that are intensely flavored from the inside out: they soak overnight in a marinade of white wine, lemon juice, garlic, onion, and parsley, then get rolled (still dripping with marinade) in white breadcrumbs before broiling low and slow.

The reduced marinade becomes a buttery pan sauce spooned over the finished shrimp.

It’s old-school elegant, the kind of thing you’d find at a vintage supper club, and worth the planning ahead.

Chef Tips

• Marinate overnight: Eight hours minimum lets flavors penetrate the shrimp completely.
• Use white breadcrumbs only: Brown crumbs or crusts burn before the shrimp cook through on low heat.
• Don’t drain before breading: Rolling shrimp in marinade-soaked helps breadcrumbs stick without eggs.
• Broil on low heat: Slow broiling cooks shrimp gently and crisps breadcrumbs without burning.
• Reduce the marinade: Simmering it down after broiling concentrates flavors into a restaurant-quality sauce.

Variations

• Sauté instead: Pan-fry in half butter, half oil if you don’t want to use the broiler.
• Add heat: Use Tabasco instead of black pepper for a smoother, more integrated spice.