Anybody have an excellent shrimp scampi recipe?

Question

If anybody has a well-loved shrimp scampi recipe that they're willing to share, please let me know. Also, if you have any suggestions for a good side to go with it, feel free to post that too. Thank you in advance!

Answer 1

Shrimp Scampi

1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

Answer 2

SHRIMP SCAMPI

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs

In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)
Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.


ENJOY!

Answer 3

I really like this variation of shrimp scampi - it is different because of the sour cream. Cook onions and (lots of) garlic in butter. Add one to two cups sour cream. Cook over low heat for about 30 minutes. Toward the end, cook shrimp - do it one of two ways. Either microwave it for about 45 seconds, or boil it (Boil water with a half lemon in it. Add shrimps for 2 minutes. Remove and immediately put in ice water. Always yields "perfect" shrimp). Add shrimp to cream mixture. Serve over white rice.

At this point, your meal is pretty much shades of white and pretty rich. Balance it with something green - perhaps broccoli or asparagus. A slice of tomato would look nice in the corner of the plate.

Answer 4

Turn water on. Boil
Put in shrimp. Let sit until shrimp are smushed into a fine paste.
Throw in some garlic and oil
Wait till mixture is a disgusting, gooey mess.
Pour over uncooked pasta.
Enjoy the paste and crunch of uncooked pasta w/ shrimp/oil paste.

Answer 5

add butter garlic salt pepper oldbay and a dash of red hot to a hot pan add scrimp and sort of like toss the mix not stir then take out when done.

Answer 6

Greek-style Shrimp Scampi

Serve this over a large portion of capellini and make sure you have plenty of bread because you won't want to waste a drop of the juice.

Makes 2 to 4 servings

Ingredients:

1 teaspoon olive oil
1 pound large shrimp, peeled and deveined
6 cloves garlic, minced
3 tablespoons red wine
2 tomatoes, skinned and diced
1 cup crumbled feta cheese
1/4 cup chopped parsley
1/4 cup pitted and chopped kalamata olives
1/4 teaspoon fresh ground pepper

Preparation:

Preheat oven to 350 degrees.

Heat oil in an ovenproof skillet pan over medium-high heat. Add shrimp and garlic and sauté until shrimp start to turn pink. Add remaining ingredients.

Transfer skillet to oven and cook until shrimp are fully cooked, about 10 minutes.



Shrimp Scampi with a Twist

Yield: 2 servings

Ingredients:

1 lb. large shrimp, peeled and deveined
3 Tbsp. butter
3 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
1/2 tsp. ground white pepper
1/2 tsp. red pepper flakes
1/4 tsp. cayenne pepper
1/4 tsp. dried oregano
Juice of 1 lemon
1/4 cup parsley, minced
5 Tbsp. Italian bread crumbs
1/2 cup Parmesan cheese
Salt to taste
1 lb. of cooked fettuccine or linguine

Preparation:

Melt butter with the olive oil in a sauté pan. When the mixture is hot, add the garlic, white pepper, red pepper flakes, cayenne pepper and oregano. Stir well.

Once garlic looks cooked (about 3 minutes), add the shrimp.

Toss in the pan until well coated with the spiced oil. Add the lemon juice and keep tossing over the heat. Quickly add the parsley, bread crumbs and Parmesan cheese.

Toss to coat completely. The shrimp should now be bright pink and cooked through.

Place the pan under the broiler until cheese looks melted, approximately 1 to 2 minutes. Taste and adjust seasoning if necessary.

Serve over the cooked pasta, with additional Parmesan sprinkled over the top.



Lovers Shrimp

Yield: 4 servings

Ingredients:

1 lb. of large shrimp, peeled and deveined
2 tsp. cornstarch
1 tsp. sesame oil
1/4 tsp. salt
1 pinch white pepper
3 Tbsp. catsup
2 tsp. rice vinegar or lemon juice
1 tsp. Oriental chili paste
1 1/2 cups broccoli flowerets
1 Tbsp. olive oil
1 tsp. minced or pressed garlic
1 Tbsp. rice wine or dry sherry

Preparation:

Rinse shrimp briefly and pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper.

Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 - 60 minutes.

While the shrimp are marinating, in a small bowl mix together catsup, rice vinegar, and chili paste. Set aside.

In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, approximately 1 1/2 minutes.

Rinse broccoli under cold water until cool. Drain well. Arrange broccoli in center of serving platter. Set aside.

Place a wok or 12-inch sauté pan over high heat. When it is hot, add oil and stir to coat the surface.

Add garlic and shrimp and stir-fry until the shrimp turn pink, approximately 1 to 2 minutes. Remove half the shrimp from wok, set aside.

To remaining shrimp in wok or pan, add the wine and a pinch of white pepper. Stir the shrimp, coating completely, and then place the shrimp on one side of platter.

Return reserved shrimp to wok. Add the chili paste mixture and stir to coat shrimp and heat through for 1 minute. Spoon shrimp and sauce onto other side of serving platter.




Spicy Shrimp

Yield: 4 servings

Ingredients:

2 lbs. raw large shrimp in their shells
1 lb. butter
1/4 cup peanut oil
3 each cloves garlic, chopped
2 Tbsp. rosemary
1 tsp. fresh basil, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh oregano, chopped
2 Tbsp. ground cayenne pepper
2 tsp. fresh ground black pepper
2 bay leaves, crumbled
1 Tbsp. paprika
2 tsp. lemon juice
Pinch of salt
2 Tbsp. fresh parsley, chopped

Preparation:

Melt the butter and oil in a large sauté pan. Add the garlic, herbs, cayenne and black peppers, bay leaves, paprika and lemon juice and bring to a boil.

Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors meld for at least 30 minutes.

Reheat the sauce. Add the shrimp and cook over medium heat until the shrimp just turn pink. Add salt to taste. Lift shrimp out with a slotted spoon to a large platter.

Divide the butter broth into four ramekins for dipping and sprinkle each with chopped parsley.



Oriental Style Shrimp in Lobster Sauce

Yield: 6 servings

Ingredients:

1 1/2 lbs. jumbo shrimp
1 Tbsp. fermented black beans, (available in oriental markets)
2 garlic cloves, minced
1 slice fresh ginger, approximately the size of a quarter, peeled and minced
1 Tbsp. rice wine, or dry sherry
2 Tbsp. peanut oil
1/2 tsp. salt
6 oz. ground pork
1 small onion, cut into 1-inch cubes
1 bell pepper, cut into 1-inch cubes
1/2 tsp. sugar
Pinch white pepper
1/2 Tbsp. soy sauce
3/4 cup chicken stock
2 tsp. cornstarch, blended with 1 Tbsp. water
1 egg, lightly beaten
1 green onion, chopped
1 tsp. sesame oil

Preparation:

Peel, devein, and butterfly the shrimp. Rinse with cold water and blot dry.

Cover the black beans with lukewarm water, letting soak for 5 minutes. Drain. Take the minced garlic, ginger and black beans and gently crush into a paste.

Mix in the wine and set aside.

Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange (about 1 minute).

Remove to a dish and keep warm.

Reheat wok over medium heat and add remaining Tbsp. of oil. Add the salt. Add the black bean paste and sauté a few seconds until it becomes aromatic. Increase heat to medium-high.

Add the pork and stir-fry until the meat is no longer pink (about 3 minutes).

Add onion, bell pepper, sugar, white pepper and soy sauce. Toss together until the vegetables begin to soften (about 1 minute).

Add the stock and keep tossing until it comes to a boil.

Stir the cornstarch mixture to recombine, then drizzle into the center of the wok, stirring constantly, until mixed and slightly thickened.

Continue to stir and slowly add beaten egg. Stir slowly for 1 minute until egg sets. Add shrimp and heat through for 1 minute.

Garnish with chopped green onion and sesame oil and serve immediately.