I usually buy shrimp about every 10 days or so because it makes a good protein and it is one form of seafood that Sean really likes. Of course, if it were up to him, I would make fried shrimp or popcorn shrimp every time, but I do like to try different things with it every now and then. I have made shrimp scampi many times before, and it is almost always the same way, so I wanted to give something a little different a try. Personally, I like a lot of garlic, so this version of shrimp scampi worked out quite nicely.
Very Garlicky Shrimp Scampi
1/2 cup flour
Salt and freshly ground pepper
2 tablespoons olive oil, plus more if needed
1 1/2 pounds extra-large shrimp, peeled and deveined, tails intact
8 tablespoons butter
4 cloves garlic, minced
1/4 cup dry white wine
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley
Lemon wedges, for serving
In a small bowl, sit together the flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a large skillet, heat the 2 tablespoons of olive oil over medium-high heat. Toss half of the shrimp in the flour mixture to coat evenly, shaking off any excess. Add the shrimp to the pan and cook, turning occasionally, until the shrimp are opaque throughout, about 3 minutes. Transfer to a plate and tent the plate with foil. Repeat the process with the remaining shrimp, adding more oil to the skillet if needed.
Reduce the heat to medium-low, add 2 tablespoons of the butter and the garlic and cook, stirring frequently, until the garlic softens and is fragrant but not browned, about 2 minutes. Add the wine, the lemon zest and the lemon juice and bring to a boil over high heat. Cook until the mixture is reduced by half, about 1 minute. Reduce the heat to very low. Add the remaining 6 tablespoons of butter, 1 tablespoon at a time, letting each addition soften into a creamy emulsion before adding more.
Return the shrimp to the sauce and mix gently to coat the shrimp well. Remove the shrimp from the heat and season with salt and pepper to taste. Transfer the shrimp to a serving dish and sprinkle with the parsley. Serve with the lemon wedges.
I have to admit, it was very garlicky even though it didn’t seem like there was a lot of garlic in there. I did like coating the shrimp a bit with flour first to brown them nicely and the sauce came out nicely adding the butter in a bit at a time. I always serve shrimp scampi with white rice myself as I love the way the sauce tastes with the rice. This time though Michelle and Sean had it with pasta so you get the nice garlic and butter taste on the pasta.
That’s it for today. I have lots of recipes to use for this week, so keep checking back to see what I have for the day. Until then, enjoy the rest of the day and your weekend (even though it is rainy here in New York) and enjoy your meal!
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