Serves 2 – 3:
I love shrimp (or shrimps as my mom calls them)! What’s better is that they’re super easy to prepare as well. This is one of the fastest and satisfying ways to make them. The entire thing takes 20 minutes tops. And what doesn’t taste good covered in butter, wine and garlic, right??!! Shrimp scampi!! Here’s my version of this dish with a touch of pepper for heat and of course….loads of garlic.
- 1 lb of raw shrimp
- 2 – 3 cloves of garlic
- ¼ white wine
- 1 tbsp parsley
- 1 tbsp fresh lemon juice
- 1 tbsp EVOO
- 1 tbsp unsalted butter
- ¼ tsp red pepper flakes
- Salt and pepper
- Heat sauté pan over medium heat.
- Peel and devein the shrimp if required. Pat them dry with a paper towel and lightly sprinkle with salt and pepper.
- Mince the garlic.
- Juice the lemon.
- Coarsely chop the parsley.
- Add the EVOO and butter to the pan. Once the butter stops bubbling, add the shrimp.
- Cook the shrimp on one side for about 1 – 2 minutes. Add the garlic, turn the shrimp and cook for another 2 minutes. Immediately remove the shrimp leaving as much of the garlic as you can in the pan (and no I didn’t intend to rhyme…I just did). The point is, take the shrimp off the heat to avoid over cooking them.
- Next, add the wine and lemon juice to the pan and turn up the heat to medium high. You just want to reduce the liquid a tad and finish cooking the garlic.
- After 2 – 3 minutes add the shrimp back in along with the parsley. Turn off the heat and toss until the shrimp is coated in winey, lemony, parsley goodness.
- Serve the shrimp and the sauce over crostini, rice or pasta. I loved this on crostini (toasted baguette)! The bread soaks up all the lovely juices and it just looks sexy on the plate…n’est pas?
- What wine to use:
- I used a dry white table wine but Chardonnay, Sauvignon Blanc or Pinot Grigio would all work. A splash of sherry wouldn’t be bad either to bring out the sweetness in the shrimp. Just use something you would drink and not that dreadful cooking crud!
- Don’t want to use wine? That’s ok….just add a bit more lemon juice and butter to make up the difference.
- On shrimp:
- Fresh vs. Frozen: What if you can’t get fresh shrimp? Use frozen if that’s all you can get. Just shorten the initial cooking time by 1 minute on each side since you’re warming the shrimp rather than cooking them. Do try to get fresh tho. Fresh shrimp are tender and sweet where frozen can a bit tough.
- Peeled Deveined vs. Whole – I buy my shrimp peeled and deveined to keep things easy….plus I hate doing it. You can’t always get them this way so to devein the shrimp, use a pairing knife and run it along the back alongside the dark little vein. Once you do this you can pull it out pretty easily. This is a step you don’t want to skip!! That vein is their colon and….well…we all know what goes through there.