This shrimp scampi is a very popular recipe, and for good reason. Whether for a party or a family dinner, the dish the shrimp is always an instant hit. The Italian scampo (scampi is plural) is actually a prawn or small lobster. In American cuisine, scampi usually refers to shrimp cooked in garlic, lemon, and butter.
This version of the popular shrimp scampi is a typical combination of ingredients cooked quickly in the skillet. There are also versions for baked shrimp scampi and a similar garlic shrimp that is cooked in a slow cooker.
Serve this great tasting shrimp scampi as a first course or appetizer or serve it along with hot cooked rice or angel hair pasta and a salad for a complete meal.
- 1 1/2 pounds extra-large or jumbo shrimp (from 16 to 26 per pound)
- 2 green onions
- 1/3 cup clarified butter (or ghee)*
- 4 tablespoons minced garlic
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
- Peel the shrimp. Run the tip of a small, sharp knife down the back of a shrimp; remove the dark vein—the shrimp's digestive tract—and then rinse with cold water. Repeat with the remaining shrimp. Pat them dry with paper towels.
- Slice the green onions, keeping the white and light green parts separate from the dark green. Set the dark green sliced green onions aside for garnish.
- Heat the butter in large skillet over medium heat. Cook the garlic for 1 or 2 minutes or until softened but not browned.
- Add the shrimp to the garlic, along with the green onions (white and light green parts), wine, and lemon juice; cook, stirring, until shrimp are pink and firm, about 1 to 2 minutes on each side. (Don't overcook!)
- Add the chopped parsley and salt and pepper before serving.
- Garnish with lemon wedges and the sliced dark green onion tops.
- Serves four as a main dish or 8 as a first course.
*How to Clarify Butter - Melt 1/2 cup (1 stick) of unsalted butter in a saucepan over low heat. Simmer until the top is covered with a foam layer. Once the butter stops bubbling and splattering and there's no new foam, remove the butter from the heat and skim off the foam. To remove the remaining solids, line a metal mesh strainer with cheesecloth and strain the butter into another container.
|Nutritional Guidelines (per serving)|