Tag Archives: scampi

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Shrimp Scampi

Ingredients

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds fresh shrimp, shelled and deveined without tails
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 shallot, chopped
  • 1/2 cup fresh parsley, minced
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons white wine
  • 2 tablespoons brandy

Preparation
In a small bowl, combine flour, salt, pepper, and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.

In a large skillet, sauté dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.

In the same pan, sauté the garlic, shallot, parsley, and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.

Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.

Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

Posted on

Simple Shrimp Scampi

Ingredients
This recipe delivers juicy, tender shrimp scampi and takes only 10 minutes to prepare. Serve the scampi with plenty of bread to soak up the garlicky juices.

  • 2 tablespoons olive oil
  • 2 pounds large shrimp (21 to 25 per pound), peeled and deveined, if desired
  • 3 tablespoons unsalted butter
  • 4 medium garlic cloves, minced or pressed through garlic press
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon dry vermouth
  • 2 tablespoons minced fresh parsley leaves
  • Pinch cayenne
  • Salt and ground black pepper

Preparation
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

Serves 4 to 6.