Prep 20 mins
Cook 10 mins
I got this recipe from the chef at my sister's Italian restaurant. It is wonderful!
- 1 lb shrimp, deveined and peeled (tails optional)
- 1⁄2 cup real unsalted butter
- 2 cups water or 2 cups stock
- 3 chicken bouillon cubes
- 3 garlic cloves, minced
- 1⁄2 cup white wine
- 1 tablespoon roux (equal flour to olive oil)
- flour, for dusting
- To make the Stock: 2 cups water 3 bouillon cubes and the shells from shrimp.
- Boil a few minutes and strain out the shells (discard shells).
- Heat a skillet very hot.
- Dredge shrimp lightly in flour.
- Place enough olive oil in pan to coat the bottom.
- Sauté shrimp on both sides until pink.
- Add garlic stirring constantly.
- After about 1 minute deglaze pan with wine followed by stock,stirring constantly.
- Once started a low boil slowly add rue constantly stirring.
- Remove from heat and add butter stir until completely incorporated.
- Return to heat and cook a few minutes longer.
- Add more stock and wine if to thick.
- Throw in parsley just before serving for color.
- Serve over linguine.
We just loved this! Had it as an undressed side dish with grilled steak. (hang in, this will be a little lengthy..) We tried numerous recipes for scampi over the years and hadn't found one that had the depth of flavor we were looking for. This did. I believe that the initial step of making a shrimp stock from bouillon (I used chicken) and the shells from the shrimp made all the difference. I started out with the classic saute of the shells in a little butter, then when they turned pink added the chicken and wine. From there allowed the combination to reduce at a simmer by half. I added the wine with the broth because I felt that the flavors would meld better during the simmering. It worked. The shrimp were done as a hig-heat saute. It took only a few seconds for them to cook through and after each separate batch was done, I removed them from the pan. I was concerned about leaving them in through the remaining cooking time as they were done and might get chewey. (ick) Heat was left high under the pan as I added the garlic, stirred until the aroma was there and then added the reduction and scraped the pan down well. I did not need the roux to thicken the sauce as it came together very nicely without. (leaving the roux out wouldn't change the flavor so this isn't really an issue. use it if you need to but I didn't.) Lowered the burner to medium low, maintaining a good simmer, and returned the shrimp to the pan, heated it through. All I did was put it in a serving bowl, alongside the other sides and watched it vanish. Recommended recipe, yes indeed!
A wonderful recipe. The only changes at my dinner were shrimp taken out after quick sautee...added back in a the end to keep them succulent..Added a squirt of Worcestershire sauce to liquid and finished it all off with the zest and juice of 1/2 lemon. Try it, I think you'll like it.
We loved this!