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Scampi Bread

by Sally Bernstein

Serves 12

Combine the following ingredients in a food processor:

1 lb. butter
½ cup finely chopped parsley
1 Tbsp. finely chopped shallots
1½ Tbsp. finely chopped garlic
1 Tbsp. per nod
fresh basil
1½ tsp. salt
1 tsp. finely ground white pepper
2 Tbsp. ground almonds

Hollow out 2 long French loaves of bread (baguettes) or 12 small individual rolls. Grind the white bread in a blender or food processor. Set the crumbs aside.

Shell and devein:

1¾ lb. shrimp (size 40-50 per lb.) This will give you 1½ lb. shrimp. Cook shrimp.

In the following order, layer in the hollowed loafs:

the shrimp (cooked)
the seasoned butter
some of the reserved bread crumbs

Sprinkle with ¾ to 1 cup of white wine. At this point do not cover with the lid. Place uncovered in a preheated 400° oven for 20-25 minutes depending upon the size of the loaf used. Cover with the “lid” during the last 10 minutes of cooking or serve without the lid.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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