Our better-than-Red  Lobster Shrimp Scampi

better-than-Red-Lobster shrimp scampi
Scampi presentation

Before we jump into our better-than-Red Lobster's shrimp scampi recipe let's clear up a couple of points that many servers at Red Lobster might not tell you.

When you order "shrimp scampi", it's almost the same as saying "shrimp shrimp" except that the second shrimp is in Italian instead of English. Scampi is plural for scampo in Italian.

Next, to confuse things even more, scampi isn't even shrimp in Italian. It means what we also know as 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.

If you wish to follow the North American custom and call your recipe "scampi" alone, keep in mind that it is also known as the way the shrimp is prepared.

 

Scampi

Scampi is sooooo simple - shrimp, olive oil, garlic, and parsley - but there are many delectible ways to get that cooked. For example just sauté the fixin's and that's it. If you follow another recipe you might broil them. And, some folks prefer to use butter rather than olive oil.

Well, here we go with butter and a little olive oil and the result is ... mmmmm ... Delicious!

Get fresh shrimp if you can but, if you can't, choose shrimp that are still frozen. The defrosted ones in the meat cooler have possibly already started to deteriorate.

For serving

Unit

Ingredients:

• Butter
• Olive Oil
• Cloves Pressed Garlic
• Chopped parsley
• Lemon Juice
• Sherry
• Salt
• Shrimp
• dash of Cayenne
• Pinch of Lemon Zest

Preparation:

  1. Defrost the shrimp if they're frozen and peel them.
  2. Combine the shrimp, garlic, salt, cayenne, and olive oil in a small bowl. Set it aside and let it 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 close to room temperature andcompletely thawed.
  3. 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.) Add the shrimp as soon as the butter melts. Let them simmer on one side until they're done half way through and then turn them over and cook till done. Time will vary, but for a medium sized shrimp you'll turn them after about 2 minutes and then cook them for another minute.
  4. 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, or serve them with rice or pasta.

Good cooking, Bon Appetit and enjoy your Scampi

shrimp wizard

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