Tuesday, 26 October 2010

• Recipe: Shrimp Scampi

  This is a guest post from Eating Club Vancouver.
  

  
  
  

  TS:
  It had been a while since we had nice, plump shrimp at home, and an even longer while since we've had nice, plump shrimp with lots of butter. That clearly needed to be rectified.

  
  
  
  
  TS:
  Actually, I've made this dish numerous times before, but I didn't know there was an actual name for it! I've since discovered that this is what people refer to when they say "Shrimp Scampi".
  
  
  
  TS:
  There's really nothing to it. Just shrimp, lemon juice, white wine, butter, garlic and parsley.
  
  
  
  TS:
  Since I had not a small amount of shrimp, I decided to par-cook them in batches first.
  
  
  
  
  TS:
  The shrimp set aside, it was time for the butter!
  
  I heated some butter and olive oil, then added minced garlic. I then added the white wine and cooked out the alcohol. The lemon juice went in next, followed by chopped parsley.
  
  
  
  TS:
  The par-cooked shrimp were added to the pot, and more butter was added. I stirred the whole lot around gently until the butter melted and the shrimp were cooked through.
  
  
  
  TS:
  Look at the amount of that butter-y sauce at the bottom of the bowl!
  
  Be sure not to waste that golden elixir. Spoon it over rice, toss it with pasta, soak bread in it, or fill up some glasses and drink it straight up! ;D
  
  
  
  What do you know, there's a shrimp scampi recipe in America's Test Kitchen Family Cookbook. I'll just copy that down for y'all.
  
  Recipe
  Shrimp Scampi
  from America's Test Kitchen Family Cookbook
  Serves 4 to 6
  
  2 pounds extra-large shrimp, peeled & deveined
  salt and pepper
  1/8 tspn sugar
  2 tablespoons oil
  4 tablespoons unsalted butter
  4 garlic cloves, minced
  2 tablespoons fresh lemon juice
  2 tablespoons minced fresh parsley
  1 tablespoon dry white wine or vermouth
  pinch cayenne pepper
  
  Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sugar.
  
  Heat 1 tablespoon of the oil in a 12-inch non-stick skillet over high heat until smoking. Add half the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes. Transfer the shrimp to a bowl and cover with foil.
  
  Repeat with the remaining 1 tablespoon oil and shrimp.
  
  Add 1 tablespoon of the butter to the skillet and melt over medium heat. Add the garlic and cook until fragrant, about 15 seconds.
  
  Off the heat, stir in the lemon juice, parsley, wine and cayenne. Whisk in the remaining 2 tablespoons of butter. Season with salt and pepper to taste.
  
  Return the shrimp with any accumulated juice to the skillet. Toss until the shrimp are well coated with the sauce.

   

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