Tuesday, August 20, 2019

Joey's Garlic Butter Shrimp Scampi



 This is one of my favorite things, like ever in life, so it kind of amazes me that I somehow never posted a recipe for it. UNTIL NOW!! You can call it garlic butter shrimp, you can call it shrimp scampi, I call it both! It's basically shrimp in a fabulous butter and garlic sauce, usually (but not necessarily) with white wine and it sounds A LOT more swanky and fancy than it actually is. It only takes a few minutes to prepare and it's sure to impress. An added bonus is that it just happens to be like WAY low in carbs, in case you happen to be making low carb choices.
 There are many versions of it out there, and this one is my slightly tweaked version of a recipe I found on a blog called Damn Delicious. As always, I love to take other peoples' recipes and turn them into my own. I encourage you to do the same! Then again, if you happen to love my version just as it is, I won't mind it at all if you make it as written! Hope you like it!




8 tablespoons (1 stick) unsalted butter
2 pounds large shrimp, peeled, deveined, tails removed
Kosher salt
Crushed red peppers flakes
5 cloves garlic,sliced
1/2 cup shrimp stock*
1/2 cup white wine
Juice of 1/2 lemon
Chopped fresh parsley leaves or green onions


*To make shrimp stock:
Add shrimp shells and tails to a small pot, add water until just covered. Bring it to a boil, then reduce the heat to simmer for about 10-15 minutes. Pour through a sieve to remove shells. That's all there is to it!


Melt a couple tablespoons butter in a large skillet. Add shrimp to pan, all in one layer. (work in batches, if you need to). Season shrimp with a pinch of salt and a few shakes of crushed red pepper. Cook shrimp, stirring occasionally, until they just barely turn pink. Don't overcook! Remove shrimp from pan and set aside. Add garlic to skillet. Saute for just a minute, then add shrimp stock, wine, and lemon juice. Bring to a boil, then reduce heat to simmer until the sauce reduces by about half. Add remaining butter a little at a time, stirring until it's melted and the sauce is rich and glossy. Add the shrimp back to the pan. Stir to coat with sauce. Top with chopped parsley or green onion.  Serve with warm crusty bread or pour it over your choice of long pasta.



Tips:
If you're using salted butter, don't add salt until the very end. Then taste it and adjust the seasoning.
I only did a few shakes of crushed red pepper, but if you like a spicier hit, go right ahead and add as much as you like!
I like big honkin' pieces of garlic, so I like to just slice it instead of mince it. This also makes it easier to push the garlic aside of you just want to flavor the sauce but don't want to bite into it. But really, they turn so mild and sweet, I never push them aside!
For a little extra texture and a slightly thicker sauce, you can dredge the shrimp in a little bit of flour before you saute them in the pan. Just make sure you pat away as much of the flour as you can. You just want a tiny coating of flour. Then saute as directed.
If you don't have wine and you don't feel like making the shrimp stock, just use an equal amount of chicken broth. It will still be fabulous!


1 comment:

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