Shrimp Scampi

Shrimp Scampi

Serves 4

Source: CI 1/99

This is the classic Shrimp Scampi as often served in restaurants. But you can make it quickly and easily at home, for a fraction of the cost. 

cup

extra virgin olive oil

2

fl. ounces

60

ml

4

cloves

garlic (medium), minced

 

 

 

 

2

pound

large shrimp (21-25 per pound),
peeled, deveined, rinsed.

32

ounces

900

grams

 

 

 

 

 

 

 

cup

minced fresh parsely leaves

2

fl. ounces

60

ml

2

Tbs

fresh lemon juice

 

 

30

ml

 

 

salt

 

 

 

 

 

 

cayenne pepper

 

 

 

 

Heat the oil and garlic in a 10” [25 cm] skillet over medium heat until the garlic begins to sizzle.
Reduce the heat to medium low and cook until fragrant and pale gold, about 2 minutes.
Add shrimp, increase heat to medium and cook, stirring occasionally, until pink, about 7 minutes.
Do not over cook! (If using smaller shrimp, it will not take this long to cook.)

Remove the pan from the heat, stir in parsley, lemon juice and salt & cayenne to taste.
Use cayenne sparingly so that it doesn’t over power the shrimp.

Serve immediately.

Notes:

I often serve this with rice and a vegetable, but the best way to prepare this is to use a cast iron skillet and when complete, simply bring the pan to the table. Serve with French bread to soak up all the juices.

If purchasing already cleaned shrimp (I often buy it frozen this way), 6-8 ounces is sufficient for 2 people and half the rest of the ingredients.

 

 

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