Shrimp Scampi
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
58
Sourness
37
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
7 cloves
Garlic (crushed and peeled)3 cup
Extra-Virgin Olive Oil4 sprigs
Thyme (fresh)2.5 tsps
Kosher Salt2 cups
White Wine (dry)2 tbsps
Lemon Juice (freshly squeezed)6 tbsps
Unsalted Butter1 tbsp
Breadcrumbs (dry, if needed)Directions:
1
Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes
2
Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water
3
Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes
4
When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan
5
Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes
6
Stir in the parsley
7
If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken
8
Serve immediately
9
Photograph by David Malosh
10
Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor
11
Process to make a smooth paste
12
Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat
13
Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme
14
Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes
15
Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt
16
Remove the shrimp and thyme from the skillet to the plate
17
Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat