Shrimp Scampi Bread
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 405, total fat 18 G., saturated fats 10 G., proteins 22 G., carbohydrates 38 G., fiber 2 G., cholesterol 119 mg, sodium 682 mg, sugar 1 G.
Calories 405, total fat 18 G., saturated fats 10 G., proteins 22 G., carbohydrates 38 G., fiber 2 G., cholesterol 119 mg, sodium 682 mg, sugar 1 G.
Tender shrimp are baked effortlessly in a garlicky butter sauce, surrounded by gooey mozzarella, inside fluffy, golden-crusted bread. It tastes like a generously stuffed shrimp sandwich, but in a more compact package. Perfect for serving as an appetizer, cut into small pieces, or for taking on the go.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons unsalted butter
- 4 cloves garlic, crushed
- 0.5 tsp crushed red pepper flakes
- 0.5 cups white wine
- 350 g medium shrimp, peeled and deveined (cut each in half lengthwise and in half crosswise)
- Finely grated zest of 1 lemon
- 0.5 cup chopped fresh flat-leaf parsley
- Flour, for working with dough
- 700 g of chilled pizza dough
- 3 tbsp. grated mozzarella (350 gr.)
- 1 large egg, beaten
We recommend
Recipes with similar ingredients: shrimps, white wine, yeast dough, mozzarella cheese, red pepper flakes, lemon zest
Cooking the dish according to the recipe:
- Preheat oven to 200°C, line a baking sheet with parchment paper.
- In a small saucepan over medium heat, melt the butter. Add the garlic and red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and cook until the alcohol aroma is gone and the sauce turns a nice golden color, 4-5 minutes. Remove the pan from the heat and add the shrimp, lemon zest, and parsley. Season with salt and pepper, and set aside.
- On a lightly floured work surface, roll the dough into a 50 x 35 cm rectangle. Spread the mozzarella cheese over half the dough along the shorter side, leaving a 2.5 cm border. Evenly distribute the shrimp and sauce over the cheese. Roll the dough and filling into a tight roll. Pinch the open edges to seal the filling inside, then tuck them under the roll.
- Transfer the roll to the prepared baking sheet and brush with beaten egg. Bake until the bread is golden brown and the shrimp are cooked through, 40-45 minutes. The filling may ooze out the sides.
- Let the bread cool for at least 10 minutes. Transfer to a cutting board. Slice the bread in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm.
Note
To make the dough easier to roll out, keep it in the refrigerator for 10-15 minutes.
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