Shrimp Scampi - Tell me your favorite recipe!
Rightly or wrongly, I always thought of it as a method more than a recipe. I can't vouch for it's "authenticity," but what I grew up with was peeled, butterflied shrimp marinated in a little while in olive oil, a little lemon juice and parsley, some salt and a good amount of garlic but not so much it overwhelms the shrimp. Broil in a preheated broiler for just a few minutes until the shrimp are just cooked through.
It's nearly impossible to find fresh shrimp regularly in most places and they often end up being no better than flash frozen unless you live close to the source, but this is definitely a dish for which you want the best shrimp you can find since there's no way to hide any defiencies with such a simple prep.
I cannot claim authorship for this recipe (I don't remember where I got it from). But it is definitely yummy.
a couple of tbsp olive oil
12 cloves garlic, crushed
1 cup dry vermouth
2 cups diced tomatoes
1 1/2 lb peeled and deveined shrimp
1 bunch parsley, chopped
salt, pepper and red pepper flakes to taste
Heat oil over medium flame, saute garlic until just starting to colour; add vermouth and tomatoes and cook 5 minutes.
Add shrimp and half the parsley; cook until shrimp are just done (about 3 minutes).
Season, and stir in the rest of the parsley.
Here's how my mom always does them . . . yummy with lots of crusty bread for dipping!
Farmersdaughter's Mother's Scampi in Wine
1 lb large shrimp, cleaned & deveined, tails on
4 oz butter
1 large garlic clove, chopped
4 tablespoons parsley, finely chopped
juice of 1/2 large lemon
1/3 cup dry white wine
1 teaspoon Dijon mustard
Over medium heat, melt butter, add garlic and cook until just beginning to change color. Add parsley, lemon juice, mustard, wine, salt and pepper to taste and cook for about 1 minute. Lightly coat shrimp in flour and shake off excess. Increase heat to medium high. Add shrimp to pan and sauté quickly, stirring until just cooked, 3 - 5 minutes.