Shrimp Scampi/Ritz Crackers.

This is an old New England seafood classic that lives on in coastal restaurants and family kitchens. Large shrimp get split through the back of the shell (not removed) so the meat can be lifted free but still rest in its protective shell during baking. That shell shields the delicate flesh from direct oven heat and keeps the shrimp juicy, while the meat absorbs every drop of the garlic butter brushed over the top.

The crushed Ritz crackers are what give this dish its identity. Squeeze the sleeve like an accordion until the crackers crumble inside the wrapper. No food processor needed and no flying crumbs to chase. The buttery crackers crisp into a golden crust as they bake, and a second drizzle of garlic butter over the crumbs ensures they brown evenly. Use plenty of fresh garlic. This is a dish that depends on bold garlic flavor, not a polite hint.

Pro Tips

• Use jumbo or extra-large shrimp. Smaller shrimp dry out under the cracker topping in the time the crumbs need to brown.
• Don’t deshell. The shell does the work of keeping the shrimp moist and adds flavor as it bakes.
• Melt the butter with the garlic gently over low heat. Browning the garlic turns it bitter against the sweetness of the shrimp.
• Watch the bake closely. The crumbs go from pale to perfectly toasted in a minute or two. Once they start browning, pull within 60 seconds or risk scorching.

Variations

• Add a splash of dry white wine or lemon juice to the garlic butter for a brighter scampi profile.
• Sprinkle grated Parmesan over the cracker crumbs before baking for an extra cheesy crust.
• Stir chopped fresh parsley into the melted butter for a more traditional scampi finish.