Scampi Gratin With Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Another wonderful dinner found on Delish on MSN. Beautiful stuffed prawns on a layer of spicy Arugula salad. Yum - can't wait to try this one! Ingredients:
24 frozen extra-large easy-peel deveined shrimp, shells intact, thawed |
4 slices white bread, crusts torn into pieces |
1/4 cup marinated sun-dried tomatoes, drained, minced |
1/4 cup finely chopped fresh basil |
6 tablespoons grated parmesan cheese |
1 tablespoon capers, drained, chopped |
1 teaspoon garlic paste |
1/2 teaspoon freshly ground black pepper |
1/4 cup extra-virgin olive oil |
lemon wedges |
arugula salad |
8 cups baby arugula |
1 1/2 cups jarred roasted red and yellow bell pepper strips |
2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
1/2 teaspoon kosher salt |
freshly ground pepper to taste |
Directions:
1. Arrange oven rack in upper third of oven; heat oven to 400 degrees F. To butterfly shrimp, lay shrimp flat on a work surface. Make a deep slice with the tip of a knife into shrimp, following the curve where the vein was removed and cutting about 3/4 of the way through the meat. Spread incision open and flatten slightly with fingertips, keeping shell intact underneath.
2. Pulse bread in a food processor until coarse crumbs form; transfer to a bowl. Stir in sun-dried tomatoes, basil, 4 tablespoons of the Parmesan, capers, garlic paste, and pepper until combined.
3. Brush a baking sheet with 1 tablespoon of the oil. Stuff each shrimp with breadcrumb mixture, slightly pressing stuffing down to adhere; transfer to baking sheet. Drizzle the remaining oil over shrimp, then sprinkle with the remaining Parmesan. Bake 5 minutes. Shut off oven and turn broiler to high. Broil shrimp until stuffing is browned, about 2 minutes. Serve with lemon wedges and Arugula Salad.
4. Arugula Salad: Toss arugula and roasted red and yellow bell pepper strips with olive oil, fresh lemon juice, kosher salt, and freshly ground pepper to taste.
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