Shrimp Scampi

I saw a Facebook reel where a young lady was cooking shrimp in a muffin pan, and I was intrigued enough to try it. I bought some fresh large raw shrimp at the grocery store Saturday. I bought a little over a pound, but decided I would only cook nine to start with.

I seasoned them with Tony Chachere and Chesapeake seafood seasoning.

I put a slice of butter and a little bit of minced garlic on each one. The lady in the video put a teaspoon of garlic on each one, but I knew that would be too much. She also used precooked shrimp, which I also didn’t like the idea of.

I also added some parsley to each and baked about 12 minutes in a 350 degree oven. The video said to bake the shrimp for 30 minutes, and she used precooked shrimp! That’s way too long! While they were baking, I cooked some spaghetti and made a salad. Here’s what they looked like after baking. 

And here’s my meal:

I know it looks like a lot, but half the plate was salad. It was good, but I really don’t see the advantage of cooking the shrimp in a muffin pan. I think she did it just to make it more attention-getting. It actually made the cleanup a little harder. My advice is to just use a small pan and sauté the shrimp in melted butter with the seasonings. There’s less chance of overcooking it that way.