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1 lb. fresh scampi (jumbo shrimp)
4 oz. ( cup) butter
1 tablespoons (2 tablespoons) lemon juice
1 tablespoons (2 tablespoons) dried parsley
1-2 cloves garlic, crushed
teaspoon salt
Paprika (optional)


Serves: 4


Under cold running water, remove the shells from the scampi, leaving the last tail section attached. Using a sharp knife, make a shallow cut lengthwise down the back of each scampi and wash out the sand vein. If desired, the scampi may be butterflied (make a deep cut down the back to remove the sand vein). Put the butter, lemon juice, parsley, garlic to taste and salt in a shallow heat resistant dish.

Cook uncovered on HIGH for 2 minutes. Add the scampi and stir to coat well. If desired, sprinkle with paprika. Cook uncovered for a further 4-6 minutes until the scampi are pink and tender. Stir occasionally. Serve in individual glasses or scallop shells. Do not overcook scampi or they will become tough.

If desired, lobster, scallops, crab meat or any combination of these may be substituted for scampi. Frozen seafood may also be used, but the result may be more watery. Allow slightly longer cooking times.

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