Shrimp Scampi
This is my rendition of the classic Italian dish. This comes together in minutes and easily impresses. Don’t skip the butter at the end in the interest in saving calories because at 40 calories (or 10 calories per person) you can’t beat the richness and flavour it adds.
Serves 4
2 tbsp extra virgin olive oil
1 Pound of medium tiger shrimp (if using frozen 453 g, 16-20 bag), peeled
½ Cup white wine
The juice of half a lemon
½ tbsp butter
A few leaves of parsley, chopped
– Heat a frying pan over high heat and add the olive oil, when it’s hot (it will ripple), add the shrimp.
– Flip the shrimp over after about 2 minutes.
– Add the garlic and sauté for about 30 seconds, careful not to let it burn.
– Add the white wine; scrape the bottom of the pan with a wooden spoon to release any of the flavours there (deglazing).
– Remove the shrimp from the pan place on a serving platter.
– Squeeze the lemon over the shrimp.
– Let the sauce reduce until thickened and then add the butter to the pan; turn the heat off the pan.
– When the butter has melted, pour the sauce from the pan over the shrimp.
– Season with the coarse salt.
– Top with the parsley.
– Serve immediately.
Notes:
- Traditionally shrimp scampi has red chili flakes, if you like a little heat then add about a ½ tsp to the pan when you add the garlic.
- You can tell the shrimp are cooked when they are pink and opaque and have curled into the letter “C”.