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Shrimp scampi

It may surprise you to discover that the word scampi actually derives from a variety of Norwegian lobsters. It has developed into a term used to describe the method of preparation. In the United States, the word is a culinary term for shrimp cooked with a white wine, garlic and butter sauce. Also, it can refer to deep fried shrimp. The grilled shrimp with the wine and butter sauce is the definition I am familiar with; although, I wouldn’t mind trying some of those Norwegian lobsters. I’d still add the buttery sauce and call it scampi-scampi. That sounds fantastic too.

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It can be pricey in restaurants, but for a few extra dollars it will be worth it. To make it at home, it’s very reasonable. In fact, this week you can buy wild caught in the United States shrimp at Hyvee (2015 S. Broadway St., New Ulm) for $3.99 per pound. They also sell it with the shells already removed. However, I recommend cooking shrimp with the shells intact because the flavor is so much better. Shrimp takes minutes to grill and the sauce is so simple to prepare. Here is a sauce that’s heavier on the garlic and olive oil and much lighter on the butter. However, there is still a tiny bit of butter to get that magic flavor. You can make it with pasta, rice (white or brown), or cous cous.

Shrimp Scampi:
Serves: 4
Time: 30 minutes
1 lb. shrimp, cleaned, deveined with shells on
2 Tbsp olive oil
1 onion, chopped
2 cloves of garlic, chopped
½ Tbsp. thyme
½ Tbsp. Emeril’s Essence
½ Tbsp. garlic salt
½ tsp. pepper
2 C. white or rose wine
Juice from half of a lemon
1 Tbsp butter
1 bunch fresh Italian parsley
4 cups cooked Basmati rice


Start cooking the rice and it will be ready when everything else is finished. Pour olive oil into a sauce pan. Heat on medium high. Sauté onions and garlic in the oil. Heat up the grill and lay the shrimp on the grill. Cook the shrimp for about three minutes on each side (until pink). Add thyme, Emeril’s Essence, garlic salt, and pepper to the garlic and onions, once the onions are clear. Let the spices cook in for about three minutes. Flip over the shrimp. Deglaze the pan with wine. Let the wine cook in for about five minutes. Add the lemon juice and butter and let it melt into the sauce. One minute before you are going to pour the sauce over the shrimp, add the parsley. Place the rice on the plate, top with shrimp and load it all up with the sauce.

 

Comments

  • Claudia Haas, Mpls Italian food examiner 4 years ago

    One of my all-time favorite dishes - I would indeed have it with lobster (I will have anything with lobster). I've never spiced it up or added onions so this will be fun to try. Brava!

  • Elizabeth Kelly: Gourmet Food Examiner 4 years ago

    What sort of spices are in Emeril's essence for those of us who don't have any blends around?

  • Marmee Cosico-NY Healthy Living Examiner 4 years ago

    I love seafoods especially shrimp. The picture looks yummy but the slideshow was great! Thanks for sharing this recipe. Tweeting now.

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