Sunday, July 5, 2020

Recipe: Oven Baked Scampi

Oven baked scampi makes a wonderful appetizer for your holiday parties. You can prep it ahead of time and pop it in the oven while you’re welcoming your guests to your home. Scampi is delicious served with warm crusty bread or crostinis, enjoy!


- Advertisement -

2 lbs lg fresh prawns, shelled and deveined, tails can be left on

2-3 lemons

3 Tbs garlic cloves, minced

- Advertisement -

3 Tbs extra virgin olive oil

1/4 cup dry white wine or chicken broth

- Advertisement -

1 tsp crushed red pepper

1/4 tsp cayenne pepper

1 shallot, minced

Sea salt

Fresh ground pepper

2 Tbs fresh parsley, chopped, reserve a little for garnish

2 Tbs fresh basil, chopped

3/4 cup butter, sliced into 1/8 inch slices


shrimp scampiSalt and pepper shrimp on all sides and place in a large bowl. Add olive oil, minced garlic, crushed red pepper, cayenne pepper, minced shallots, parsley and basil, toss well. Place in refrigerator for about an hour.

Preheat oven to 450

Place shrimp mixture on a baking sheet, top with butter slices, wine and the juice of 1 lemon. Bake in a 450 degree oven for 5 minutes, stirring shrimp occasionally making sure to get butter sauce on all sides. Bake for another 4-5 minutes until pink but not overdone. Remove from oven and squeeze a bit more lemon juice over the scampi, salt and pepper to taste.

Serve scampi in a serving dish, pour butter sauce over the scampi and garnish with fresh chopped parsley and lemon slices. Serve with warm crusty bread or crostinis and enjoy.


This dish can be served as an appetizer or as an entree served over your favorite pasta or rice.

From my home to yours, enjoy!


Do You Value The Coronado Times?
Become a Paid Supporter

Keep it civil. Comments may be removed or closed if they violate Terms of Service.

Mary Vendetti
Welcome to Mary’s Kitchen, I was born in Coronado and have been a personal chef on the island for several years specializing in farm to table homestyle cuisine. My goal is to share with you my passion for food and travel by introducing you to recipes from around the world.


4th of July Heritage

Submitted by Ch, Col (ret) Gary J. ZiccardiI am a Coronado resident since 2016 who served as Navy Surface Warfare Officer for 4 years,...

Chief Kaye’s Compassion and Kind Actions Stand Out

Submitted by Carolyn RogersonWe never know when a dire emergency will strike our lives. When such a crisis confronted Coronado visitors Mike and Jan...

Congratulations Coronado High School Class of 2020

Submitted by Gene Thomas GomulkaOne should not be surprised that the San Diego County Health Department issued a cease and desist order in regard...

Acting on Our Principles

Submitted by Jim DeBelloWhile the soaring SpaceX launch this weekend lifted our spirits and re-ignited our faith to achieve greatness, we are brought back...


Marvin Heinze Encourages Us to “Mask Up Coronado”

Coronado City Council member Marvin Heinze speaks about the very contagious coronavirus and how covering our face is one way we can help protect...

Undercover Philanthropist Donna Salof Awarded Key to the City at Feast and Fareway

It’s not every day that you’re given a key to the city by the Mayor of Coronado. Just ask Donna Salof, who turned 70...

Sandcastle Man Shares a Message in His Art

The famous Sandcastle Man of Coronado Beach is using his art to ask people to wear masks, socially distance, and be aware that we...

Nicky Rottens Reopening: New Look, Even Better Burgers

Nicky Rottens has become a staple in the Coronado community for the past nine years. From obtaining a license that allows for all ages...

Silver Strand State Beach Parking Lots to be Closed July 3-5

The City of Coronado confirmed that parking lots at Silver Strand State Beach will be closed from July 3-5.  The Silver Strand State Beach...