Shrimp Scampi
Many moons ago I worked in a restaurant where this version of Shrimp Scampi was one of our signature dishes. It’s fairly easy to prepare and yet makes an exceptionally elegant meal for a special occasion.
No real secrets to this dish, but you do need a fairly good sharp knife, a boning knife works very well. You’ll also need large shrimp ,U-15 or larger ( the U designation is to indicate the approximate number of shrimp you will get in a pound ). You’ll also, depending on how many people you’ll be serving, need one or more large saute/fry pans with a lid.
For a dinner portion 6-7 U-15 shrimp will suffice , which equates to about half a pound per person. We usually serve that approximate number with a large baked potato and it does seem to satisfy most people.
The ingredients for the recipe are approximate, we like to serve a lot of extra sauce in a side ramiken with sliced baguette to sop up the sauce. It’s really all about taste, once you find the perfect proportions for you, you’ll know the taste you want, but you really want the garlic and lemon to stand out.
Ingredients for Shrimp Scampi
This recipe is for four persons and will need two saute pans with lids.
- 21-28 U-15 shrimp butterflied and cleaned
- 1 1/2 cups butter melted
- 6-8 garlic cloves minced
- juice of 2-3 lemons
- zest of 1 lemon
- 5-8 Tbs small capers
- 1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese
Directions for Shrimp Scampi
In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.
Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don’t separate the shrimp and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.
Once all the shrimp are prepared, cover and refrigerate until ready to use.
In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs thoroughly.
When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramekins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!
Here are a few items to help make this recipe:
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
Cuisinart 722-30G Chef’s Classic 12-Inch Skillet with Glass Cover
Prepworks from Progressive International CRR-6 Porcelain Stacking Ramekins, Set of 6
Oh dear another of those not really for me type dishes, and this one was a party! Lucky for me the kids don’t like shrimp so I did get a little chicken. Rule #1 applies. Every one else seemed to gobble it up, so for them I guess it was OK!
- 21-28 U-15 shrimp butterflied and cleaned
- 1 1/2 cups butter melted
- 6-8 garlic cloves minced
- juice of 2-3 lemons
- zest of 1 lemon
- 5-8 Tbs small capers
- 1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese
- In a sauce pan melt the butter with the lemon juice, zest and garlic. Once all is melted taste, it should have a distinct garlic and lemon taste.
- Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail. Continue to slice through the shrimp until it will lay flat on the board. Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don't separate the tail and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail. Place the shrimp lightly back into the shell.
- Once all the shrimp are prepared, cover and refrigerate until ready to use.
- In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs throuoghly.
- When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture. Sprinkle capers around and then place the lid over the pan so that it traps the tails. Cook on medium high for 6- 10 minutes until the shrimp are cooked thru. When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate. Pour excess scampi butter and capers into ramikins and serve on the side. Add thinly sliced baguettes to sop up the butter and your all set!
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