How To Make Shrimp Scampi
One of the most popular dishes of any Italian restaurant’s menu, shrimp scampi is a savory dish that highlight’s the best of this favorite crustacean. By using just a couple of ingredients like onion, garlic, white wine and stock, the shrimp is highlighted instead of drowned in too much flavor. By just sautéing the onion and garlic in butter and then reducing lemon juice, white wine and stock, you create a light and flavor filled sauce for the shrimp that can then be served as is or tossed with some pasta or rice. You can garnish with some chopped parsley and some sliced lemon for a more refined presentation that both adds to the dish as well as the overall look. Or you can just serve it as is for an enjoyable dinner that everyone will want to dig into.
In this online cooking class our culinary expert is teaching you how to make the tasteful Italian dish, shrimp scampi. This exquisitely prepared dish is just as easy as it is delicious. It’s a total win-win!
1 ½ lb large shrimp, peeled and de-veined
1 tsp sea salt
6 large garlic cloves, peeled and sliced into thin rounds
1 tsp dried oregano
½ tsp crushed red pepper flakes
½ tsp grated lemon zest
½ cup olive oil
½ cup dry vermouth
4 tbsp butter, cut into small cubes
Fresh lemon juice to taste
Chopped parsley for garnish
1. Toss the shrimp in a mixing bowl with the salt, sliced garlic, oregano, red pepper flakes and lemon zest. 2. Heat half of the olive oil in a large skillet (preferably cast iron) over high heat until hot but now smoking. Sauté the shrimp in batches, taking care not to have too many pieces in the pan at a time. Turn the shrimp to lightly brown on both sides.
3. As each piece of shrimp is browned, remove it and place in a side dish. It may be necessary to add more oil as you go along.
4. De-glaze the pan with dry vermouth, scraping the bottom with a wooden spoon to remove all the browned bits. Return shrimp to the pan to reheat, tossing with the butter pieces, lemon juice and additional salt to taste.
5. Transfer the hot shrimp to a warmed serving platter, garnish with chopped parsley and serve.