Shrimp Scampi recipes?

I am making shrimp scampi for dinner tonight. I have looked at several recipes and know that the key ingredients are butter, garlic, white wine and lemon. I've tried it before, but didn't get the balance of flavors that I wanted.

Do any of you have a favorite scampi recipe you'd like to share? I'll be serving it with rice and roasted asparagus.

I am making shrimp scampi for dinner tonight. I have looked at several recipes and know that the key ingredients are butter, garlic, white wine and lemon. I've tried it before, but didn't get the balance of flavors that I wanted.

Do any of you have a favorite scampi recipe you'd like to share? I'll be serving it with rice and roasted asparagus.

How was the balance off in the versions you've tried?
I don't have a recipe, it's one I do without thinking.

I start with olive oil, not butter, then a few shakes of crushed red chiles, and slivered garlic. Into that I toss the shrimp, firm 'em up a bit, then splash the wine in, let it all reduce a bit. When I get it where I want it, that's when the butter goes in. Finally, hit the whole thing with lots of chopped parsley.

I put lemon wedges out on the table and let each diner use it to taste.

Thanks John,

I guess what I was trying to say is that I seem to one flavor standing out. I don't know if it was the wine or lemon or what.

The large shrimp were on sale this week, and I wanted something besides the usual Creole or shrimp burgers. I'm going to give it a shot and see what happens.

One way I've done it is to mix EVOO, lemon juice, white wine, finely chopped garlic, kosher salt and a light sprinkle of red pepper in a bowl. Then I dip the raw large or jumbo shrimp in the mixture and arrange them on individual earthenware dishes placed on a cookie sheet. I then pour the remaining mixture over the top and put under the broiler, but on a middle rack. That way they can cook nicely while I'm enjoying soup with guests and not have to watch it very closely.

Thanks Howie, another good suggestion. About how long do they take to cook this way?

[Jenise]

I do almost exactly like John, although I'll usually remove the shells and make a separate broth, which I reduce and add along with the wine for more and a really shrimpy flavored sauce, plus a few pinches of dried thyme.

Thanks Howie, another good suggestion. About how long do they take to cook this way?

I peel the shrimp first also. They don't take that long, maybe 5-8 minutes, but you can turn off the broiler and let them sit in the warm oven for a short time until you're ready to serve them.

Aren’t bread crumbs an important part of this dish? Otherwise what's being described is more like Shrimp Mosca, IMHO.

I've never heard of shrimp mosca.
What I've always known as shrimp scampi doesn't include bread crumbs. But there's so many regional differences that it wouldn't surprise me if I've been making it wrong all these years.

[Robin Garr]

I've never heard of shrimp mosca.
What I've always known as shrimp scampi doesn't include bread crumbs. But there's so many regional differences that it wouldn't surprise me if I've been making it wrong all these years.

Your version looks just like my version, John! I might have some for dinner tonight!

Well, I made the scampi last night. I started with evoo and added the garlic and a dash of red pepper flakes. When that had been going a few minutes I threw in the shrimp. When they started turning pink, I added about 1/4 cup white wine. I let that go a bit then added about 2 TB butter and a handful of parsley. The result was OK, but not rockin'. I could have used more garlic and salt.

In other words, it could stand to be kicked up a notch or two. Whoa, am I channeling Emeril?

Also, I think I did see some recipes using bread crumbs, but I've never had it like that.

Linda,

I'd doubt that the alcohol would have properly burned off from the wine by the time the scampi were cooked through. Next time you might try removing them before adding the wine (when partially cooked) and add them back at the end just to heat through,

John, Shrimp Mosca is from Mosca's Restaurant which I believe is in New Orleans. If I'm not forgetting anything you simply you take: some butter, an equal amount of EVOO, all the garlic you have, finely chopped, and fresh rosemary to taste. Heat all the above just under boiling, add cleaned but unpeeled shrimp. When the shrimp are cooked (just a few minutes) take off the heat and add a half cup (more or less) of a nice dry white wine and serve in the pan you cooked in with a lot of nice crusty French-type bread. The shrimp are great but the bread dipped in the pan is even better. Eat with your hands and finish the wine.

Linda,

I'd doubt that the alcohol would have properly burned off from the wine by the time the scampi were cooked through. Next time you might try removing them before adding the wine (when partially cooked) and add them back at the end just to heat through,

The alcohol never really burns off. That's poppycock. Besides who wants it to?

Also, folks, shrimp are one thing and scampi quite another. The proper name for the dishes you are making is "shrimp, scampi-style."

Also, folks, shrimp are one thing and scampi quite another. The proper name for the dishes you are making is "shrimp, scampi-style."

I was just going to make that point. For a related dish, one could always prepare the classic Spanish tapa gambas al ajillo:

http://spanishfood.about.com/od/tapas/r ... ajillo.htm

Mark Lipton

Linda,

I'd doubt that the alcohol would have properly burned off from the wine by the time the scampi were cooked through. Next time you might try removing them before adding the wine (when partially cooked) and add them back at the end just to heat through,

The alcohol never really burns off. That's poppycock. Besides who wants it to?

Also, folks, shrimp are one thing and scampi quite another. The proper name for the dishes you are making is "shrimp, scampi-style."

Fair catch there. I mean boiled off; and you're right you never eliminate all the alcohol. I was just wondering whether the cooking time would be long enough to lose the raw wine taste (which I hate). I'm also not keen on boiling proteins, as I find that seizes and toughens them so I always remove the protein element before a fierce boil.

Linda,

I have never had a shrimp scampi-styled dish that I enjoyed. I almost never make it at home because I haven't found recipe I liked. Normally, on the weekends I will make myself linguini with clams...but today I couldn't find any clams, so I thought I would *try* some scampi-styled pasta and shrimp. I think it came out pretty good. Here's what I did:

I took a half dozen shrimp, deveined and deshelled them. I patted them dry with a paper towel, then sprinkled sugar on one side. I heated some EVOO in a pan until smoking and added the shrimp, sugar side down. I let them cook for about 2 min (depending on the shrimp size) until they were golden on that side. I then removed them from the pan and added 1 Tablespoon of butter to the pan. To that I added 4 cloves of garlic,thinly sliced, along with a 1/4 teaspoon of crushed red pepper (optional of course...I like my seafood dishes spicy), and browned for about 30 sec. Next I added about 1/4 cup of unoaked chardonnay and about 1/4 teaspoon of salt and pepper (again - optional - to taste). I let that reduce down to about half...tossed it with some fresh cooked linguini, parsley, and added back the shrimp. I was pretty pleased with how it came out. This was just enough for me...LOL...so you would have to double it for 2 and so on!

That sounds interesting Maria. One question, though, why the sugar? Do you use that to carmelize the shrimp?

I use the sugar for 2 reasons Linda...first is like you said to caramilize the shrimp and get a good crust on one side. Also, for some reason, I really like a touch of sweetness with my shrimp. I am not sure why, maybe because I don't find that shrimp have their own nature sweetness, and many times when I have a scampi-styled dish, it is too acidic. The sugar seems to balance it out a bit. If you try it, please let me know what you think.