shrimp scampi style
Shrimp, scampi-style is the simplest most flavorful way to cook shrimp at home (aside from boiling). And the beauty of the technique is that once you have shrimp cooked in butter or olive oil with garlic and a squeeze of lemon or lime you can used the finished dish in so many ways. Take a look at my post on SB Ridgeback Shrimp to see how I was able to transform one recipe into a week of special dinners.
| Servings |
Ingredients
- 1 lb shrimp
- 1/2 stick butter OR
- 1/4 cup extra virgin olive oil
- 6-8 peeled garlic cloves
- red chile pepper flakes to taste
- Salt to taste
- fresh lemon juice to taste
- Handful Italian parsley chopped
Ingredients
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Instructions
- If your shrimp are shell on, peel them. You can opt to leave the tail on or off. Save the shells to make broth.
- To devein the shrimp make a shallow cut along the back and remove the black vein
- Melt the butter or heat the olive oil in a skillet big enough to accommodate the the shrimp in one layer. Add the garlic and red pepper flakes and cook for just a few seconds. Turn the heat up. The pan should be hot enough (not smoking) for the shrimp to start cooking on contact.
- Use tongs or a wooden slanted spatula to move the shrimp around every few seconds, letting them sear on both sides. Taste one after a minute. They should snap and just be cooked through.
- Do not overcook shrimp! Especially if you're planning on using the shrimp in another preparation once cooked.
- Squeeze a bit of lemon juice over the shrimp and toss in the chopped parsley. Eat immediately or save to use in another dish.
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