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Shrimp Scampi Recipe

Updated on May 10, 2013

Vote for Scampi!

5 stars from 7 ratings of shrimp scampi

Your Nugget of Vaguely Nutritional Info for this Post:

Like Bubba told Forrest: "shrimp is de fruit of de sea" & beyond the myriad manner of preparation Bubba then put forth--a myriad not including scampi, interestingly enough--there's a huge amount of protein in this little bottom feeder. Just 4 oz. provides 23 grams of protein, about half the RDA for the average adult, and if you're like most people and feel you're just a >leetle< bit above average, why, it's pretty easy to go whole shrimp, and getcher total protein on eating these crusty critters.

Like a lot of crustaceans, it's cholesterol-high, and like a lot of crustaceans, this isn't really a problem. Few of us are able to consume such luxuries with any kind of regularity, so we won't concern ourselves with that just now, and by just now, I mean ever, of course. Yes, a lot of the shrimp purchased are farmed these days, and who knew you could even plant shrimp? They still measure in with one of the lowest levels of mercury contamination, and Monsanto hasn't figured out how to splice and dice them yet, so I say: indulge. Peel. Dip & pop, because the tidbits are as tasty, as this bit is silly, so we best gets to steppin'! Recipe steppin'...;)

The Results!

Source

The Ingredients:

Recipe in Rebus:

left to right, top to bottom--parsley prep.
left to right, top to bottom--parsley prep.
left to right, top to bottom--garlic prep
left to right, top to bottom--garlic prep
garlic to pan--wait'll it sizzles
garlic to pan--wait'll it sizzles
wine to pan
wine to pan
stocl to pan. while this reduces, groom shrimp
stocl to pan. while this reduces, groom shrimp
left to right, top to bottom--shrimp prep
left to right, top to bottom--shrimp prep
butterfly those puppies, and check on reducing sauce
butterfly those puppies, and check on reducing sauce
scrape sticky deliciousness accumulating around edges into sauce
scrape sticky deliciousness accumulating around edges into sauce
really thoroughly!
really thoroughly!
remove from heat before adding parsley to keep green color vibrant
remove from heat before adding parsley to keep green color vibrant
working quickly, place shrimps in sizzling hot pan. I make sure the flat part of butterfly is flush with pan's bottom
working quickly, place shrimps in sizzling hot pan. I make sure the flat part of butterfly is flush with pan's bottom
full pan
full pan
done pan--
done pan--

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: Two 8oz plus servings--or a few smaller ones!

Ingredients

  • 1 lb. fresh shrimp, 30-40 count smallest
  • 1 cup NS chicken stock
  • 1 cup white wine, of choice
  • 1 cube chicken bouillon, optional
  • Handful Italian parsley, chopped fine
  • ½ -1 blulb garlic, minced
  • 1-2 TBSP. olive oil
  • 1-2 TBSP. butter, or butter substitute

How to Do It:

  1. I like to prep the sauce ingredients first. Grab parsley bunch firmly by the stems, and rake a fork through the cluster of leaves like a comb through ratty hair. This easily removes leaves without too much stem attached. Mince a handful, and set aside.
  2. Prep garlic by smacking lightly with a meat mallet to crack shell. Peel, mince and set aside.
  3. Measure out cups of wine & stock for easy adding, and let's head to the stove top!
  4. Melt a pat of butter & a little oil. When sizzling, add garlic. Just as soon as you hear THIS sizzle, it;s time to add the wine. TIP: overcooked garlic can be very bitter, so pay close attention.
  5. Add the stock pretty much immediately--but not the bouillon cube. The cube is a contingency cube. If the sauce tastes fine without it, go ahead and skip it altogether. (we can't know for sure until it reduces, though) Stir the sauce well, and let reduce for 20 minutes. TIP: if you're strapped for time, you can cut the liquids (and time involved) by half.
  6. A good a time as any to prep the shrimp. Peel each little critter tip to tail, including that little bit on the tail end that doesn't want to come off so easily.
  7. De-vein as needed and necessary, but do not skip. Nobody wants to eat shrimp veins...not even shrimp.
  8. Once cleaned & peeled, grip shrimp with curve of tail arcing toward you, and carefully butterfly the meat. Do this for all of 'em, and head back over to check on the sauce.
  9. Scrape down accumulating fend from pan sides. Stir well and taste. Add bouillon cube if desired (I skipped it in this case) It should taste like scampi, not alcohol, and if this is the case, go ahead and remove it from heat now. Once removed, add parsley and stir, and dish into bowls.
  10. Melt a pat of butter & a little oil. When the pan is verrrrry hot, and working quickly, add butterflied shrimps butterfly side down. Do this carefully and by the shrimp...meaning, don't just toss them in there, hoping they land "right side up"
  11. Pretty much as soon as you've laid down your last shrimp, the first shrimp is ready to flip, and so that's how this part plays out. The shrimp needs to cook for no longer than 2 minutes, all told & "all sides"
  12. Remove, and drop into waiting bowls of scampi sauce. Add rice, cous-cous, pasta, or quinoa as a side to soak up all that yummy goodness, and you're sitting Bubba Gump pretty.

Spoon into dish with sauce, and whoop! There it is.

Source
serving suggestion includes pasta with artichoke hearts, pepper and olive oil & yellow beans-n-spices.
serving suggestion includes pasta with artichoke hearts, pepper and olive oil & yellow beans-n-spices.

Comments

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Vacation Trip, pandula77, Eiddwen, rose-the planner...Thank you guys so much!! And I apologize for not writing an individual thank you to each--but when I hit approve, it didn't give me that option. (I missed all these wonderful feel-goods until today, and go figure, but who doesn't need a feel-good on Monday!!)

      You folks are thoughtful and kind to take the time to remark, and I hope you do try it--it's so easy, it practically cooks itself--and you just can't go wrong with de fruit of de sea... :)

    • Vacation Trip profile image

      Susan 4 years ago from India

      Wow. This looks amazing. Another great recipe of yours. Will surely try this out. Thank you for sharing.

    • pandula77 profile image

      pandula77 4 years ago from Norway

      A wonderful and a mouthwatering hub! Made me want to try it right away. But, can you suggest an alternative to white wine for me please.

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Mmm another great recipe and thanks for sharing.

      Eddy.

    • rose-the planner profile image

      rose-the planner 4 years ago from Toronto, Ontario-Canada

      This looks delicious. I'll have to try it. Thanks for sharing.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Don't they just. My "magic" pixie dust is generally flour--though I try to keep that to a minimum here. (I tie the one hand behind my back ;) Thanks for commenting! Hope you summer is off to a delicious start!

    • Natashalh profile image

      Natasha 4 years ago from Hawaii

      I love shrimp!! And things cooked with chicken broth always taste better!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      thanks, Kathryn! Yep, I am thinking we all know what we know about food--mostly that we want to eat it--so why not lighten up the snore-fest nutritional 411 a little. I intend to have some fun with it, because hey. You need humor in the kitchen as much as elsewhere! Hope your day goes great, and I appreciate the support and kind words. :)

    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      My mouth is watering right now!

      I love the photos that show the prep process. I also like your humorous intro!

      Thanks for sharing this with us. I'm sharing it to others. Voted up!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Chris, that is a top-shell(f) comment if ever there was one. I beam, I blush...I instantly approve. :) And this dish is so easy to cook, & uses so few ingredients, it really is a winner of a meal--for the prep & clean-up, as well!

      Thanks for stopping by the kitchen...

    • Chris Achilleos profile image

      Chris Achilleos 4 years ago

      Mmmm, another fantastic recipe of yours Charron :) and your images illustrate the whole process perfectly. I really enjoy a nice scampi dish and I definitely should try this one!

      Thanks for sharing!

      Thumbs up and 5 stars rating from me :)

      Chris

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Surprisingly, cooked mayo is very tasty! I discovered this through Japanese foods...and who knew?

      Thank you so much for your jumbo-sized compliments! They are the measuring cup in my flour...:) the saffron to my dish...:)

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      This looks just lovely! I love your serving presentation!

      As a kid, when my mother brought my brother and I to do some shopping in Brussels, we would go to a restaurant to eat lunch and I was always eating what I think is a Belgian dish ... it was a tomato that was filled with cooked shrimps in mayo. That was my favorite dish until I discovered Chinese food :-)

      Thank you for sharing this lovely recipe! Your presentation with a picture for every step is great!

      I would vote this up and delicious but as it doesn't exist, I will have to choose awesome :-)