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Directions

PREHEAT oven to 415°.

SAUTÉ shrimp according to package directions. When shrimp are fully cooked remove pan from heat.

BRUSH scampi butter on the cut sides of the French loaf halves. Place French loaf halves on baking pan and bake for 8 to 10 minutes.

REMOVE French loaf halves from the oven. Place shrimp on top of the bread halves. Drizzle remaining butter over shrimp and bread according to taste. Top with shredded Parmesan cheese.

From Jim S.: To make your appetizer easier to serve and eat, use a long thin loaf of french bread. Instead of cutting the french loaf lengthwise cut it into rounds, then follow the rest of the recipe directions.

From Beth B.: This makes a great open-faced sandwich for lunch.

From Daryl M.: I like to add a thin layer of pesto or sun-dried tomato pesto to the bread before adding the shrimp.

From Sarah R.: I like to use rye toasts for this to make it a little heartier (plus the bread is already sliced!).

From Tammy L.: I like to add some freshly grated Asiago and Romano cheeses as well.

From Jenna G.: To dress this dish up a bit, add some chopped sun-dried tomatoes and/or capers while you are sautéing the shrimp. It adds great flavor and color to the dish.

From Rachel S.: Instead of french bread, try using garlic bread and top with parmesan cheese. Thinly slice in indiviual pieces.

Ingredients

1 (12 oz) package SeaPak® Shrimp Scampi, frozen

1 French loaf, cut in half horizontally

Shredded Parmesan cheese

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