Shrimp Scampi

[pam claughton]

Shrimp Scampi is one of those simple dishes that you'd think would be a snap to make, and it probably is, but not for me. Though I cook all the time at home, this dish just never comes out quite right. It's always just ok. There's always something missing. Would love to hear if anyone has a killer recipe for it? I made a version last night with butter, garlic, cream sherry and parsley, and it was blah.

Thanks!

Pam

[rooftop1000]

more garlic ....then some more garlic .... stupid amounts of garlic

i slice the garlic and crunch up a dried red chile into some olive oil in a saute pan and heat it to high/ sizzling then turn it off and let it....steep

then re heat ...add shrimp turn when pink add white wine reduce.... add butter parsley

sometimes I add stock made from shrimp shells or some shrimp "base" if its going over pasta to creat more sauce without more fat

............one more clove or 2

[pam claughton]

more garlic ....then some more garlic .... stupid amounts of garlic

i slice the garlic and crunch up a dried red chile into some olive oil in a saute pan and heat it to high/ sizzling then turn it off and let it....steep

then re heat ...add shrimp turn when pink add  white wine reduce.... add butter parsley

sometimes I add stock made from shrimp shells or some shrimp "base" if its going over pasta to creat more sauce without more fat

............one more clove or 2

←

Great suggestions, thank you. You can never have too much garlic, and I love hot pepper. Will give that a try.

[suzilightning]

try a different style of sherry than the cream(as well as copious amounts of garlic)

say an amontillado or a manzanilla. maybe briefly(15 minutes) marinate your shrimp in the sherry with salt and pepper.... then olive oil, butter and garlic

[pam claughton]

try a different style of sherry than the cream(as well as copious amounts of garlic)

say an amontillado or a manzanilla.  maybe briefly(15 minutes) marinate your shrimp in the sherry with salt and pepper.... then olive oil, butter and garlic

←

That sounds good too, maybe I'll marinate in sherry, and still use a little white wine too.

Thanks!

[RETREVR]

I use a little bit of slightly thickenedd stock for mine, which I already have on hand. In your case you could take the shrimp shells and make a stock. Tighten it up just a tad with cornstarch.

Anyway...here we go.

Hot pan...olive oil

add shrimp

toss

add a heap of garlic

toss

add sliced leaks

toss

salt

pepper

red pepper

toss

degalze..white wine

squeeze half a lemon over it

add stock

depending on thickness

1. Add a heap off butter

swirl, parsley, plate.

or

2. Spoon the shrimp onto pasta.

return the pan to heat to reduce a little.

butter, swirl, parsley plate.

This will give you a nice tangy emulsified sauce.

[pam claughton]

I use a little bit of slightly thickenedd stock for mine, which I already have on hand.  In your case you could take the shrimp shells and make a stock.  Tighten it up just a tad with cornstarch. 

Anyway...here we go.

Hot pan...olive oil

add shrimp

toss

add a heap of garlic

toss

add sliced leaks

toss

salt

pepper

red pepper

toss

degalze..white wine

squeeze half a lemon over it

add stock

depending on thickness

1. Add a heap off butter

swirl, parsley, plate.

or

2.  Spoon the shrimp onto pasta.

return the pan to heat to reduce a little.

butter, swirl, parsley plate.

This will give you a nice tangy emulsified sauce.

←

Thank you! I just may try to make a little shrimp stock, and see what happens.

Pam

[RETREVR]

By the way...

A few small diced red peppers (bell) can add a sweet bite now and then. In my book it goes well with the tartness of the wine and lemon.

[DaleJ]

In one of Pierre Franey's books he makes shrimp scampi by broiling butterflied shrimp with garlic, bread crumbs and olive oil. Thats it, no sauce. I serve it over rice.