Shrimp Recipes | Shrimp Scampi Recipe

Shrimp Scampi Recipe

Other than boiled shrimp, this may be the most popular shrimp recipe in the world. But, why wouldn’t it be? Loads of delicious flavors full of brightness and depth. A wonderful combination. As always, use recipes as a guide.  A little more of this and little less of that…maybe even a substitution of ingredients a little further down the road. But, to start with, this should get you going.

The Stuff:

• Large Shrimp – 1.5 – 2.0 pounds
• Clarified Butter – 1/3 to 1/2 cup
• Minced Garlic  — 4 table spoons
• Green Onions, thinly sliced – 5 or 6
• White Wine (Dry) — 1/4 cup
• Lemon Juice (fresh is best)  — 2 tablespoons
• Chopped Fresh Parsley — 2 tablespoons
• Add salt and pepper to taste

Makin’ It:

1. Peel and devein shrimp.
2. Rinse the shrimp and set them aside.
3. Heat the butter in a large skillet, medium heat.
4. Cook garlic 1 or 2 minutes or until softened but not browned.
5. Add shrimp, green onions, wine and lemon juice. Cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook.  (‘Poke’ shrimp with finger to feel firmness.)
6. Add chopped parsley and salt and pepper before it hits the table.

Other Thoughts:

I’m a big fan of lemon zest. Especially with fish and chicken dishes. I like to zest a lemon and toss it in the pan at the very end of this preparation. The flavor, aroma and freshness-boost it gives the recipe is perfect.

A Little History:

Scampo is Italian for Shrimp. Scampi is the plural of Scampo. Now that we have all of that squared away, on to something that you may actually find interesting.

This dish made its way into our country around the end of World War II. Between 1955 and 1960 it started finding its way to big city restaurant menus pretty regularly. As with everything else, there are several versions of several stories about how it was really made in The Old Country. Here are some variations on the theme that you may want to experiment with as you develop your preferences for making shrimp scampi in your kitchen…

Instead of using butter, use olive oil – not extra virgin, though. Some older Italian cooks shake their heads ‘no’ at the idea of adding garlic to shrimp scampi. I have seen some scampi recipes and preparation that call for nothing more than a medium – hot skillet with olive oil and lemon juice, there seems to be plenty of room for interpretation. And that is probably as it should be. Cooking is, after all, art.  So experiment. Have a little fun. You’ll be amazed at what you learn.

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