Monday, October 25, 2010

Shrimp Scampi

It had been a while since we had nice, plump shrimp at home, and an even longer while since we've had nice, plump shrimp with lots of butter. That clearly needed to be rectified.

Actually, I've made this dish numerous times before, but I didn't know there was an actual name for it! I've since discovered that this is what people refer to when they say "Shrimp Scampi".

There's really nothing to it. Just shrimp, lemon juice, white wine, butter, garlic and parsley.

Since I had not a small amount of shrimp, I decided to par-cook them in batches first.

The shrimp set aside, it was time for the butter!

I heated some butter and olive oil, then added minced garlic. I then added the white wine and cooked out the alcohol. The lemon juice went in next, followed by chopped parsley.

The par-cooked shrimp were added to the pot, and more butter was added. I stirred the whole lot around gently until the butter melted and the shrimp were cooked through.

Look at the amount of that butter-y sauce at the bottom of the bowl!

Be sure not to waste that golden elixir. Spoon it over rice, toss it with pasta, soak bread in it, or fill up some glasses and drink it straight up! ;D

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What do you know, there's a shrimp scampi recipe in America's Test Kitchen Family Cookbook. I'll just copy that down for y'all.

Shrimp Scampi

America's Test Kitchen Family Cookbook

Serves 4 to 6

2 pounds extra-large shrimp, peeled & deveined

salt and pepper

1/8 tspn sugar

2 tablespoons oil

4 tablespoons unsalted butter

4 garlic cloves, minced

2 tablespoons fresh lemon juice
2 tablespoons minced fresh parsley
1 tablespoon dry white wine or vermouth
pinch cayenne pepper

Pat the shrimp dry with paper towels, then season with 1/4 teaspoon salt, 1/4 teaspoon pepper, and the sugar.

Heat 1 tablespoon of the oil in a 12-inch non-stick skillet over high heat until smoking. Add half the shrimp to the pan in a single layer. Cook until the shrimp are curled and pink on both sides, about 2 minutes. Transfer the shrimp to a bowl and cover with foil.

Repeat with the remaining 1 tablespoon oil and shrimp.

Add 1 tablespoon of the butter to the skillet and melt over medium heat. Add the garlic and cook until fragrant, about 15 seconds.

Off the heat, stir in the lemon juice, parsley, wine and cayenne. Whisk in the remaining 2 tablespoons of butter. Season with salt and pepper to taste.

Return the shrimp with any accumulated juice to the skillet. Toss until the shrimp are well coated with the sauce.


  1. It's always a good time for some deliciously buttery shrimp. Those pictures are making me salivate.

  2. i have that cookbook...but i haven't paid attention to it coz i collect cookbooks and magazines for reasons that i don't know....this i could cook easy,and i love this method and they look yummy..!!!!

  3. I could not have agreed more; butter and more butter makes it so wonderful!

  4. Ooooh thanks so much for the recipe!!! Now I have something on my list to make for Buddha Boy's birthday coming up...hehehe...I'm not the greatest cook...hahahaha!

  5. Serve me up a generous portion!

  6. Joanne:
    Thanks! =)

    Oh, I'm sure many others share your addiction. We have a number of cookbooks too... and we haven't cooked from most of them!

    We don't use a lot of butter in our cooking, so when we do, we go all out. =D

    I almost ate the whole bowl. I just stopped myself because there were 8 other individuals who needed to have some of it.

    Buddha Girl:
    Advanced Happy Birthday to Buddha Boy!


  7. This looks so GOOD! I am putting this on my must try list for the month and thinking this would be an incredibly nice dish to serve over the holidays.

  8. Maven:
    Butter, white wine, garlic & parsley: how can one go wrong!? =)

  9. i've made this several times before i saw your blog. one of the best recipes :)


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