Looking for a Shrimp Scampi recipe

[Life's A Beach]

If you're recipe doesn't make the house smell like garlic.........don't bother posting. Tired of the generic/pass the garlic OVER the shrimp scampi; looking for something to taste (all night long)

[Leif]

If you're recipe doesn't make the house smell like garlic.........don't bother posting. Tired of the generic/pass the garlic OVER the shrimp scampi; looking for something to taste (all night long)

Mike, When I cook with garlic, it is seeping out of my pores for days.

I love linguine with garlic and oil, garlic shrimp and shrimp scampi. It seem the more the house stinks of fish and garlic, the happier I am and the more pissed of my wife is.

Never really had a recipe written down for this one but this is what I do for shrimp scampi.

1-2lbs large shrimp
1/2 stick clarified butter
2 tablespoons of olive oil
1/4 cup white wine
4-6 cloves of garlic chopped
Lemon Juice of one lemon
Chopped parsley

Heat skillet with butter and olive oil
Add garlic, cook 1 minute, don't burn
Add wine, shrimp lemon juice
Cook a couple of minutes till shrimp are done

Garnish with parsley.

Sometimes I'll add scallions, chopped or shallots as well.

Leif

[ALS Mako]

mike, here's a few tips for you.

saute the shrimp first with just salt and pepper in some olive oil- just want to sear the shrimp. remove and set aside. in pan add 50/50 butter and olive oil. say 2-3 Table spoons each. (depending on how much your cooking) once butter is all melted add in garlic (i like to add in finely diced onion or shallot as well - couple of table spoons) and a pinch of red pepper flakes if you like the heat. at this point you want medium heat on the pan as you do not want to burn the garlic (or red pepper!) once you start to smell the garlic and it just starts to get golden (not brown) andd the wine. - i also like to add a pinch of oregano- let that reduce (high heat now) season with salt and pepper and hit it with lemon juice (capers would ne nice as well) once the sauce is to your liking add the shrimp back in to warm up and toss in some chopped parsley.

i prefere to cook the shrimp separatly as it will overcook in the time it takes to reduce the sauce. if you like a thinker sauce you can add in some cornstarch slurry or a little bit of white roux.

[Life's A Beach]

broiled them in butter/garlic/lemon/parsley/cajun spice and served over tri color NOT WHOLE WHEAT spaghetti. 16/20 raw peeled and deveined. a bakers dozen for me and half dozen for Lady Di. Should have NO PROBLEM on the throne today with all that butter and EVO

[SNAPS]

LAB when I make scampi I use same recipe as Liefs , less the lmon juice.

[jmurr711]

16/20 raw peeled and deveined.

you didn't save any for bait?:D

[ALS Mako]

you didn't save any for bait?:D

i thought you would put up a pout scampi recipe:D

[Chris G]

One little secret I learned from one of my old bosses is a few finely chopped anchovies sauteed in the EVOO.

[SNAPS]

One little secret I learned from one of my old bosses is a few finely chopped anchovies sauteed in the EVOO.


What about the anchovy paste ? ??

[chefsamg19]

mike, here's a few tips for you.

saute the shrimp first with just salt and pepper in some olive oil- just want to sear the shrimp. remove and set aside. in pan add 50/50 butter and olive oil. say 2-3 Table spoons each. (depending on how much your cooking) once butter is all melted add in garlic (i like to add in finely diced onion or shallot as well - couple of table spoons) and a pinch of red pepper flakes if you like the heat. at this point you want medium heat on the pan as you do not want to burn the garlic (or red pepper!) once you start to smell the garlic and it just starts to get golden (not brown) andd the wine. - i also like to add a pinch of oregano- let that reduce (high heat now) season with salt and pepper and hit it with lemon juice (capers would ne nice as well) once the sauce is to your liking add the shrimp back in to warm up and toss in some chopped parsley.

i prefere to cook the shrimp separatly as it will overcook in the time it takes to reduce the sauce. if you like a thinker sauce you can add in some cornstarch slurry or a little bit of white roux.
GOOD RECEIPE EXCEPT FOR THE OREGANO AND YOU MIGHT WANT TO ADD A TEASPOON OF WHOLE BUTTER AT THE VERY END JUST BEFORE U SERVE: IT REALLY ADDS A NICE SHINE AND IMPROVES THE RICHNESS

[dory24]

shallots are the key, use 2 to 1 garlic to shallots. low heat , you dont want to brown or burn the garlic it will become sour, and you want to keep some of the milk fats in the butter in liquid form. if you cook to long at to high of a heat the flavor goes away. the best thing to do is cook in big batches, 1 or 2 lbs. of butter, garlic and shallots to match. ive used everything from fresh chervil to oregano to basil added at the end. you can freeze the extra sauce for up to 3 months for quick use.