Broiled Shrimp, Scampi Style


U.S. Metric Ingredients
50 50 Shrimp, size 16/20
6 oz 175 g Butter
½ cup 125 mL Oil, preferably olive oil (see Note)
1 tbsp 15 mL Garlic, very finely chopped
1 fl oz 30 mL Lemon juice
2 tbsp 30 mL Chopped parsley
to taste to taste Salt
to taste to taste Pepper



  1. Peel, devein, and butterfly the shrimp as shown in Figure 19.16. Leave tails on.
  2. Place shrimp in individual service casserole dishes or in a shallow baking pan, tails up and cut side down. (Shrimp will curl more when cooked, so tails stand up as shrimp are broiled.)
  3. Keep refrigerated until needed.
  4. Heat butter and oil in a saucepan until the butter is melted.
  5. Add the garlic, lemon juice, parsley, salt, and pepper.
  6. Pour the butter sauce over the shrimp.
  7. Place under the broiler at medium heat. Broil until the tops are lightly browned. (Don’t worry if the tips of the tails burn a Little; this is normal.)
  8. Transfer the shrimp to the oven above the broiler for a few minutes to finish cooking.

Per serving: Calories, 250; Protein, 7 g; Fat, 25 g (88% cal.); Cholesterol, 95 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 210 mg.


The shrimp can be marinated 1–2 hours in the oil, chopped garlic, lemon juice, and seasonings. Add the butter at cooking time. Or omit the butter when cooking, and serve small cups of garlic butter on the side.

Shrimp Brochettes

Marinate the shrimp as indicated above. Put the shrimp on skewers and broil, basting several times with the marinade and melted butter.

Broiled Scallops

Place the scallops in individual service casseroles (5–6 oz/150–175 g per portion). Top each portion with 1 tbsp (15 mL) dry bread crumbs. Pour the butter sauce over the scallops and broil as in basic recipe.

Broiled Fish Fillets or Steaks with Garlic Butter

Use fillets or steaks of any lean, white fish. Place fish on sheet pans and prepare according to procedure for Broiled Scallops, using the bread crumbs.