A few months back, I shared with you folks my Summer Birthday Bistro Style – a four course celebration featuring some of my favorite foods. I mentioned in passing that the prior birthday celebration featured many of my favorite Italian dishes. My family said it was more a party for them then for me. They were the ones treated to a impressive feast. It was a smorgasbord of foods. Two appetizers, three main meat/seafood courses, three sides, a salad and dessert. Something for everyone.
To say it was more a gift to them might be one way of looking at it – another is to realize nothing gives me greater pleasure than creating for others. Time and time again I have heard the same remarks – everyone is of the opinion that I should run a small catering company. Who knows, maybe some day. My only fear is that the joy of cooking for others will become a job. I love to cook. I don’t like to work.
One of the dishes I made for the big feast was Shrimp Scampi. Personally, I love shrimp scampi all on its own. My family added their shrimp to the pasta marinara. That’s okay too. In any case, I thought it would be nice to share my recipe for Shrimp Scampi with you now.
Shrimp Scampi with Scampi Butter
½ cup Butter, room temperature
3 Cloves of Garlic, pressed
1 Green Onion, diced
2 Tablespoons Parsley Flakes
1 Tablespoon Lemon Zest
1 Tablespoon Lemon Juice
Note: Scampi Butter needs to be made 1 day in advance.
In a shallow bowl, garlic and onion into butter. Cover and refrigerate overnight.
When ready to serve: In a small sauce pan over low heat, melt garlic butter. Add parsley, lemon zest and lemon juice. Heat through. Transfer to individual bowls and serve with shrimp as a dipping sauce.
2 lbs Jumbo Shrimp (21-25 count), peeled and deveined, tails intact
½ Cup butter
6 Cloves of garlic, pressed
4 Tablespoons White Wine
2 Tablespoons Olive Oil
4 Tablespoons Parsley Flakes
2 Teaspoons Arrow Root (can used flour)
1 Tablespoon lemon juice
Salt and Pepper to Taste
1/2 Cup Chopped Flat Leaf Parsley for garnish
Rinse, peel and devein shrimp under cold water. Leave tails intact. Dry on paper towels.
Add butter and olive oil to a skillet over medium heat. When butter has melted, add parsley and garlic. Sauté 1-2 minutes. DO NOT allow garlic to brown.
Add wine, then shrimp. Increase heat to medium-high and cook shrimp until pink, stirring frequently, about 3-5 minutes.
Transfer shrimp to serving platter, tent to keep warm.
To the now empty pan, add Arrow Root or flour to thicken sauce. Add lemon juice and cook an additional 1-2 minutes. Pour scampi sauce over shrimp. If desired, garnish with fresh parsley for color.
Serve with scampi butter for dipping.
Hope you’ve enjoyed this recipe. Let me know what you think.