Shrimp Scampi in lemon garlic butter

Shrimp Scampi is one of those dishes people go crazy for.

For a fantastic shrimp scampi - it does not matter how large your shrimp are, but the FLAVOR must be just right or there is huge disappointment.

Having been in the food industry for 30 years, with a focus on seafood, I have tasted and made so many different shrimp scampi recipes that I consider myself somewhat of an expert.

Oftentimes, people believe the scampi flavor is all about the garlic. It's not!

The essence of a great Shrimp Scampi is the amount of lemon and butter used. Too much garlic actually ruins this dish. So a light hand is important. If you want an incredible shrimp scampi that is so good, you will want to take a bath in it, dip your bread forever; please try this recipe.

I am going to recommend making this recipe with small sized shrimp (51/60 ct or 41/50 ct). They are very tender and sweet and work beautifully with my ingredients.

Ingredients:

2 lbs of small shrimp - you can buy frozen. They sometimes come peeled and deveined. Tail off is perfect. A butterfly cut is not necessary.

3 Tbsp Olive Oil

4 Tbsp Butter - (I love Kerry Gold butter)

1/3 cup White Vermouth

3 garlic cloves minced

1/2 cup minced shallots - use a mini processor for best results

pinch of red pepper flakes

Zest of one large lemon - use two small if necessary

Juice of large lemon - use two small if necessary

1/8 cup of chopped fresh parsley

Optional - 1 pinch of Emerill's Original Essence

Salt and Pepper to taste

Directions:

Rinse your shrimp in cool water to defrost. Inspect to ensure any shell is removed and that the shrimp are very clean. If there are tails on the shrimp remove them.

In a large saucepan heat olive oil and 2 Tbsp butter on medium low heat. Add shallots and saute for approx 3-4 minutes then add your garlic and saute for 2 minutes more. Add red pepper flakes - stir - add a pinch of salt and black pepper and Emerill's if using.

Add your white vermouth next. I like Martini & Rossi the best for this dish as it has a nice backbone of spices I think work perfectly for Scampi. If you do not have white vermouth use a good dry white wine.

After 2 minutes add your shrimp and reduce heat slightly. Cook the shrimp gently turning once until they are just done.

Depending on shrimp's size do not leave on the heat for longer than 2-4 minutes before adding your lemon zest and lemon juice and 2 Tablespoons more of butter. Cover your pan to allow the shrimp to sit with the lemon juice and butter for approx 1-2 minutes.

Remove cover, turn OFF the heat and add the chopped parsley. Stir the scampi a few times and it is ready to serve.

Serve the shrimp scampi immediately in heated plates or bowls.

Quick Tip #1 - If you want, you can serve the shrimp scampi (as is) alone in a bowl with rice & vegetables on the side. Use fresh warm crusty bread for dipping into the scampi sauce.

Quick Tip #2 - If you want to serve pasta with this scampi - I recommend a thin spaghetti or even an angel hair for smaller sized shrimp. Be sure to cook the pasta, drain and then add olive oil and butter to the pasta before - the shrimp scampi - so that the scampi sauce sits on the pasta and is not absorbed too deeply.

Quick Tip #3 - If you want to use a larger shrimp such as a 16/20 ct. and you wish to make a traditional shrimp scampi with Linguine - I recommend doubling your lemon, garlic and butter and wine amounts proportionately.

Quick Tip #4 - I recently made this exact shrimp scampi recipe and mixed it into a risotto and the results were incredible. If you love risotto - please give this combination a try.

ENJOY!