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
Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor
2
Process to make a smooth paste
3
Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat
4
Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme
5
Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes
6
Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt
7
Remove the shrimp and thyme from the skillet to the plate
8
Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat
9
Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes
10
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
11
Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes
12
When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan
13
Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes
14
Stir in the parsley
15
If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken
16
Serve immediately
17
Photograph by David Malosh