Friday, July 1, 2011

Shrimp Scampi

I'm a lot like Forrest Gump's friend, Bubba.  I love shrimp.  Boiled shrimp, fried shrimp, sauteed  shrimp, coconut shrimp, shrimp get the idea.  Tonight, we had Shrimp Scampi.  This easy-peasy dish is a breeze to prepare...and it's absolutely delicious! 

SHRIMP SCAMPI                                                                       Serves 4 (or 2, at our house)

1 lb medium shrimp (peeled and de-veined)
2 Tbsp olive oil (not extra virgin), separated
2 Tbsp finely chopped fresh garlic
1 1/2 cups white wine (I like Barefoot Chardonnay.)
1 tsp Italian seasoning
1/2 cup butter (softened)
1 Tbsp finely chopped fresh parsley
Cooked pasta
Grated Parmesan cheese

Heat 1 tablespoon of the oil in a heavy-bottomed skillet.  Add shrimp and cook, stirring, until tender and no longer translucent (this won't take long).

Remove shrimp from pan and keep warm.  Reduce heat slightly.  Add remaining tablespoon of oil to the pan.  Add garlic and cook 1-2 minutes.  Do not allow garlic to brown as this will produce a slightly bitter flavor.  

When garlic is tender, add white wine and allow to boil and reduce by half.  Add Italian seasoning.

Reduce heat to low and SLOWLY add butter, one tablespoon at a time.  The butter should melt gently into the sauce, creating a creamy texture.  Be careful.  If the pan is too hot, the butter will separate. 

Add shrimp back into the sauce and stir in parsley.

Serve with fresh pasta and grated Parmesan cheese. 

This is delicious with a side of steamed broccoli...just nestle the broccoli up to the Scampi and let some of the yummy garlic-butter sauce slosh over it.

And...for about some sweet cantaloupe chunks, with a sprinkling of sea salt? 

This makes a great summertime meal...and utilizes some of the delicious produce that's in season right now.  And for a shrimp-lover like me, it's da bomb!  


Anonymous said...

Kathy! You're making me hungry!
That looks delicious. We love our shrimp here, too. Just had it last night as a mater of fact.
I'm printing out your recipe. :-)

Oh, and no, I hadn't heard about the burying a statue thing. Hubby is the optimist and thinks the house will sell quick, I'm more of a realist and expect that it could be on the market for a year or more. we'll see.


Jen Coplen said...

One of my new students this year happens to be in the family that owns a HUGE shrimp company in the Caribbean, which means I get HUGE shrimp this year to eat!!!!

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