Easy Shrimp/ Scampi Recipe
Before we jump into this easy shrimp/ scampi recipe let's clear up a couple of points and give you a bit of patter that you can throw out as you are presenting your creation.
Asking for "shrimp scampi", is almost the same as saying "shrimp shrimp" except that the second shrimp is in Italian instead of English. Scampi is plural for scampo.
Next, to confuse things even more, scampi isn't even shrimp in Italian. It is Norwegian Lobster, but in popular usage, particularly in the USA which is the world's largest consumer of shimp, scampi has come to be associated with shrimp -- usually as it is served in an Italian restaurant.
We're going to follow the North American custom and call our recipe "scampi" alone, because in addition to being accepted widely as shrimp, it is also known as the way the shrimp is prepared.
Follow this link for some Scampi Magic
Scampi is really simple - shrimp, olive oil, garlic, and parsley - but there are many delectible ways to get that cooked. For example just saute the fixin's and be done with it. Or follow another recipe and broil them. Or some folks prefer to use butter rather than olive oil.
Well, here we go with butter and a little olive oil. Delicious!
Get fresh shrimp if you can but if not get ones that are still frozen. The defrosted ones in the meat cooler have already started to deteriorate.
|||Cloves Pressed Garlic|
|||dash of Cayenne|
|||Pinch of Lemon Zest|
- Defrost the shrimp if they're frozen and peel them.
- Combine the shrimp, garlic, salt, cayenne, and olive oil in a small bowl. Set it aside and let things marinate for a few minutes. If the shrimp are still partially frozen let it sit until they are completely thawed. They'll cook better if they're completely thawed and close to room temperature.
- Melt the butter over medium heat, in a small pan. (Don't get the pan too hot because you'll burn the garlic, boil off the great shrimp flavor, and could overcook the shrimp, as well.) As soon as the butter melts, add the shrimp. Let them simmer on one side until they're done half way through and then turn them over and cook till done. The time will vary depending on many factors, but for a medium sized shrimp you'll turn them after about 2 minutes and then cook them for another minute.
- Just before the shrimp are just done (don't over cook them or they'll be tough) add the sherry, lemon zest, parsley, and lemon juice. Stir everything together and cook for a few seconds more. They are ready to serve.
You could eat these right out of the pan with some crusty bread to soak up the sauce.