Shrimp Scampi Del Rey
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
35
Spice
51
Sweetness
38
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
4 cloves
Garlic (chopped)1 cup
White Wine1 tsp
Capers1 small
Jalapeno (thinly sliced)1
Salt2.5 cups
Water1 cup
White Rice1 tbsp
Butter1 cup
Heavy CreamDirections:
1
Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture
2
Heat clarified butter over medium-high heat and add shrimp and garlic
3
When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place
4
Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors
5
Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed
6
While the sauce is reducing, bring 2 1/2 cups water to boil
7
Add the rice along with 1 teaspoon salt and 1 tablespoon butter
8
Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed
9
Then remove from heat and leave rice covered for an additional 5 minutes
10
Remove sauce from heat and stir in cream
11
Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce
12
Place rice in center of serving dish
13
Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp
14
Squeeze remaining 1/2 of lemon over shrimp
15
Garnish with reserved freshly chopped basil and serve