Shrimp scampi is a bright and flavorful quick meal. It can be served with pasta, rice or bread to soak up the garlicky butter sauce. If you buy your shrimp with shells on you can make your own shrimp stock to use in this dish, and then freeze the extra stock in ice cube trays to be used for future scampi’s. Let’s investigate.
2lbs large shrimp, peeled and deveined (shells reserved) if making shrimp stock
5 tbsp unsalted butter
¼ cup shrimp stock or extra white wine
¼ cup parsley, chopped
¼ cup dry white wine
4 large garlic cloves, minced
½ tsp crushed red pepper flakes (optional)
1 tbsp grated lemon zest
2 tsp fresh lemon juice
Salt and pepper to taste
Serve with lemon wedges
Pat shrimp dry and season with salt and pepper. In a large skillet melt 3 tbsp of butter on medium heat. Add the garlic, parsley and lemon zest cook for about 1minute. Increase the heat to medium high and add the shrimp. When the shrimp just starts to turn pink add the white wine, cook for 1 to 2 minutes then add the shrimp stock (if using), and cook for another 1 to 2 minutes. Add lemon juice, crushed red pepper flakes, if using. Remove shrimp with a slotted spoon and place on serving dish. Stir in the remaining 2 tbsp of butter into the sauce, simmer the sauce to slightly thicken it, season with salt and pepper to taste. If serving with pasta or rice pour some of the sauce over the shrimp and toss the pasta or rice into the remaining sauce.
4 cups water
Shells from 2lb large shrimp
1 carrot, chopped rough
1 celery rib, chopped rough
1 small onion, halved
2 small bay leafs
In saucepan place all the ingredients for the stock and bring to a boil over medium high heat. Reduce the heat and simmer for 30 minutes. Strain the stock with a sieve and cool and use as directed in scampi recipe. Freeze extra in ice cube trays once frozen place in freezer bag and keeps up to 6 months in the freezer.
About Chef Mariea Cobb
I come from a long line of women who share the gift of food with their families. As a kid I loved learning and experimenting in the kitchen, that did not change when I grew up and trained at The Art Institute. As a pastry chef I am still passionate about the art of good food and the magic of a great dessert. My team and I are bringing Crumb Scene to life in 2015 and hope you will join us.
Mariea Cobb – email@example.com