Real Aphrodisiacs for Valentine's
How to Make a Healthy Snack
McBites = Modern McNuggets?
Classic Valentine Dishes
How to Scrape a Vanilla Bean
Chocolate Beers for Valentine's
How to Make Shrimp Scampi
A fancy old-school classic
From the store to the kitchen to the table: We outline the steps that get you from raw ingredients to your dinner tonight, free of measurements and complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
- WHAT YOU’LL NEED:
- - a frying pan
- - a knob of butter
- - one large clove of garlic
- - salt and pepper
- - a pound of raw, peeled, deveined shrimp with tails on (if you’re using frozen shrimp, defrost them first)
- - white wine or vermouth
WHAT YOU’LL DO:
PRINT PDF1. Melt the butter in the frying pan over medium heat.
2. Mince the garlic and add it to the pan, then season with salt and pepper.
3. Add the shrimp and enough wine to cover the bottom of the pan.
4. Stir, turning the shrimp occasionally, until the shrimp turn pink.
5. Serve the shrimp and their buttery sauce in a bowl with crusty bread or over pasta or rice.
Illustrations by Bill Russell
does anybody here subsitute lemon with vinegar? i'm out of lemons at the moment....
i made muscles' version of shrimp scampi and it turned out fantastic! first time i've ever made it and i couldn't ask it to taste any better !
Okay, muscles, I'm with you. But there is one other great addition that I can't do without. A dash of Pernod. Or if I don;t have it, a bit of crushed fennel seeds. Amazing how that puts the scampi flavor way over the top.
Most excellent descriptive rendition muscles_marinara. Bravo, you clearly know what you're doing in the kitchen! I'm making it tonight.
Don't mean to be overly critical, but that sounds like it would lead to a broken sauced oily mess. As someone who worked as a line cook in a high end southern Italian restaurant that had a few checker tablecloth Italo-American favorites as bar snacks, I can tell you that this will provide much better results. Get a saute pan smoking hot and give the shrimp a good hard sear just for just a few...+READ
Don't mean to be overly critical, but that sounds like it would lead to a broken sauced oily mess. As someone who worked as a line cook in a high end southern Italian restaurant that had a few checker tablecloth Italo-American favorites as bar snacks, I can tell you that this will provide much better results. Get a saute pan smoking hot and give the shrimp a good hard sear just for just a few seconds in a little oil with some salt and pepper. Take out of the pan and set aside. Get another pan moderately hot and toss in a little garlic and olive oil. Let it get fragrant but **not brown**, toss some wine and a small knob of butter in there and let it reduce (for some reason, it tastes a lot better if there's a touch of butter in there while it reduces, not sure why) over very high heat. When it's about 1/2 way done, throw in your shrimp to warm them through... remember to use your judgement... if it looks like it's going to be a while, wait a little longer. When it's nicely reduced, take it off the heat and toss in a few knobs of butter and swirl until incorporated. Toss in a little chopped parsley, adjust the seasoning and acid with a squirt or two of lemon juice. If the sauce breaks, throw in a couple teaspoons of a liquid (water works, but don't add too much) and swirl it around holding it an inch or two above a low flame, should reincorporate in a couple seconds. You get this kind of beurre blanc type sauce that has that absolutely perfect scampi flavor.-COLLAPSE
Adding to bushwickgirl's recipe: after removing shrimp add whipping cream and then reduce to sauce consistency. I actually slightly undercook the shrimp, then return them to the pan for a few seconds to finish cooking in the sauce after reduction.
I always quadruple the garlic, as a across the board general rule, but that's just me.
Combo of butter AND olive oil, Vemouth is better than white, generous squeeze of lemon, fresh herbs (parsley or basil) and copious amounts of freshly ground black pepper. Remove shrimp quickly after sauteing, reduce sauce a bit and consume.
must. have. vermouth.
~~~~~~
and, yes, my mom still does make me eat my peas before being excused from the table!
First things first...It's simply called scampi!!! Otherwise you're just saying Shrimp Shrimps, how idiotic is that.
Plus for all of you recipe heads most items like these are guidelines which a "tester" or editor has deemed works well for the general public.
Therefore, the amount of garlic, salt or any number of other ingredients is up to you. Does your mom still slice your meat for you, and tell...+READ
First things first...It's simply called scampi!!! Otherwise you're just saying Shrimp Shrimps, how idiotic is that.
Plus for all of you recipe heads most items like these are guidelines which a "tester" or editor has deemed works well for the general public.
Therefore, the amount of garlic, salt or any number of other ingredients is up to you. Does your mom still slice your meat for you, and tell you to eat your peas before asking to be excused from the table?-COLLAPSE
I know it's been beaten to death, but cheese over seafood is horrible. I know each has their own opinion and that is mine. If you like it feel free.
Food is whatever you like it to be! But I gotta agree with the classic italian style here.
The title "Basic" Shrimp Scampi says is all: this is the base recipe for shrimp scampi. It is good for a quick meal over pasta and as you serve throw some grated cheese on top. However, as Klunco said above, it certainly can be added to in a big way. That is why this is the basic and you are encouraged to use your imagination from here.
I agree with Klunco. This isn't a full blown recipe to be followed then eaten, but it gives new cooks a great jumping off point.
I was actually wondering the other day how to make shrimp scampi, and with this i have an idea of where to start. It'll need some improvement, but is still a good bottom line basic.
Instead of olive oil, or regular butter. I always use Clarified butter. Adds rich butter flavor without burning the shrimp.
It also accentuates all the other great flavors in the dish better than cooking oils.
I like these recipes with the illustrations. Simple idea-style cooking. These are recipes that a cook can expand on, but it gets them in the ballpark. Keep them coming!
I know you will not agree. I marinate the shrimp with granulated garlic salt and white pepper.. i use a little butter and olive oil in the pan . i dust the shrimp in bread flour. saute till done add a squeeze of lemon plus a shot of fresh chopped parsley.
l dont know the first receipt sounds delicious
No lemon juice, lemon zest, parsley OR even black pepper?
I use some herbs in there too and lemon juice. What else is missing?
Nah.......not a good shrimp scampi recipe, key ingredients are missing
ONE clove of garlic? I use enough to make a slurpy sauce (including the olive oil or butter, and white wine, to mop up with the crusty bread. I almost always use olive oil - occasionally add a bit of butter.
This works fine with cheap defrosted frozen shrimp; it can be a way of making them somewhat flavourful.