The title “Shrimp Scampi” always bothered me. “Scampi” is not shrimp, but rather another sea creature altogether! It’s closer to a tiny lobster than it is to a shrimp. So, why the name? Shrimp, being much more available in the US than scampi, lead to shrimp being prepared as scampi would be in Italy! So “Shrimp in the style of Scampi” became “Shrimp Scampi.” It also bothers me that it’s always assumed to be served with pasta. Bulgur wheat is better for you and scrumptious. Class dismissed. And you’re welcome.
Ingredients
- 1 lb shrimp (30-40 ct), peeled, deveined
- 2 Tbsp extra-virgin olive oil, divided
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 1 clove garlic, minced
- ¼ cup dry white wine
- 1 tsp salt, divided
- 1 14½-oz can diced tomatoes
- 2 cups water
- 2 cup bulgur wheat (#2)
- 1 cup frozen corn kernels
- ½ cup parsley, divided
How to Make It
- Preheat oven to 350°F. In a mixing bowl, combine shrimp, 1 tablespoon oil, lemon juice, zest, garlic, wine, and ½ teaspoon salt. Mix well, and set aside for 15 minutes.
- Into the small pot, add the diced tomatoes, their juices, 2 cups water, and the remaining salt to a boil and reduce the heat to simmer. Cook for 15 minutes to make your tomato broth.
- Coat the bottom and sides of a baking dish with remaining oil. Place an even layer of bulgur at the bottom of the baking dish, followed by a layer of corn kernels and ¼ cup parsley. Carefully pour the tomato broth over the corn, trying not to disturb the bulgur too much. Try for an even layer of tomatoes above the corn and parsley.
- Place the shrimp in a single layer above the tomatoes. Drizzle the shrimp’s marinade across the top of the casserole. Cover tightly with aluminum foil and transfer to the oven for 30-35 minutes, or until the shrimp has turned completely pink.
- Remove the casserole from the oven, remove the foil, and sprinkle with the remaining parsley. Serve some shrimp with a scoop of tomato/corn/bulgur goodness.
