Shrimp Scampi Recipe
Shrimp Scampi
Many people are unsure of what Shrimp Scampi actually refers to. Is it the fish or is it the preparation, albeit breadcrumb or batter ?? In reality its a bit of both. The type of fish and the cooking preparation. Several types of lobsters can actually be named scampi.
For serious food aficionados and connoisseurs the only "real" scampi are the Norway lobsters which habitat the Adriatic, the western Mediterranean, and the Irish Sea. In Ireland and the UK a lot of the casual restaurants adorn the lobsters which breadcrumbs, and many folks associate the term "scampi" with the breadcrumbs rather than the variety of lobster.
Shrimp Scampi Recipe
Here is an easy to follow Shrimp Scampi Recipe:
Here is a traditional recipe for Shrimp Scampi. In the United States shrimp is sold by the "count" which represents the size and weight of the shrimp for a particular category. Don't worry too much about that as long as you get 1 to 1-1/2 pounds of large sized shrimp. This recipe has erred on the hungrier side so it uses 11/2 pounds of shrimp. Do the following to prepare:
Peel 11/2 pounds of large shrimp and leave the tails on. Next butterfly the shrimps by cutting the backs off each shrimp. You can cut the vein out if you wish. Wash, then dry the scampi off with some paper roll.
To Cook:
Heat up a skillet with 3/4 tbsps of butter and 1 tbsp of olive oil in the pan. Add 2 tbsps of chopped garlic and some salt to taste. Heat gently just until the garlic starts to lightly brown. Add shrimp and cook on medium. Cook until no longer translucent and flip. Add a little parsley. Cook lightly until both sides are ready without over burning. Garnish with parmesan cheese and/or lemon if desired.
Red Lobster Shrimp Scampi Recipe
If you want to make Red Lobster Shrimp Scampi at home here is the recipe, straight from the master chef himself, Michael LaDuke.
Shrimp Scampi
Serves 4
1 Pound of Medium Shrimp - Peel it and remove the vein.
1 Tbsp of Pure Olive Oil (don't use extra virgin oil)
2 Tbsp of Finely Chopped Garlic (you can also use some already prepared chopped garlic from your local grocery store)
11/2 Cups of White Wine (preferably a Pinot Grigio or Chardonnay will work fine)
A 1/2 cup of Fresh Lemon (use the juice only)
1 Tsp Italian Seasoning mix
A 1/2 a Cup of Butter (preferably softened)
1 Tbsp of Fresh Parsley (chop it up fine)
Flavor with Salt and Pepper
1/2 a Cup Freshly Grated Parmesan Cheese (if you want to garnish dish)
Instructions
1. Heat a heavy bottomed skillet and then add in the olive oil, and do not allow the oil to smoke. Add the shrimp and cook it until tender and it's no longer translucent.
2. Next remove the shrimp from the pan and decrease heat slightly. Add the garlic and cook it for 2-3 minutes. Try not to brown the garlic as this will render a slightly bitter flavor. Once the garlic is cooked, add the white wine.
3. Squeeze some juice from the lemon into the pan, and reduce the wine by half. After it is reduced, next add the Italian seasoning blend.
4. Now reduce the heat to low, and slowly add in butter, 1 Tbsp at a time. The butter should slowly begin to dissolve into the sauce and create a nice creamy texture. If the pan is too hot the butter will separate.
5. As soon as the butter is assimilated, add the shrimp back into the sauce, sprinkle the parsley, and season to taste with salt and pepper.
6. Serve the dish with the garnish of fresh cheese if so desired. For a great accompanying dish to Scampi add fresh pasta.
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