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Shrimp Scampi

When my oldest daughter, Heather, was a teenager, this was one of our favorite comfort foods.  You can use big shrimp or little shrimp.  Fresh or frozen.  Either way, it’s going to be delicious.

The Stuff You Need:

For two people

12 to 16 large Shrimp*, peeled &  de-veined if raw.  If using frozen Shrimp, thaw first in a bowl of cool water and peel, removing tails**

2 Tablespoons Butter, unsalted

2 Tablespoons Olive Oil (or try My Blue Kitchen flavored cooking oils in Lemon, basil, tomato, or Ancho pepper)

1/2 Cup Chicken Stock – or – Seafood Stock (Feel free to use more if you like it more saucy; I sure do)

1 Tablespoon Garlic, minced

1 Tablespoon Shallots, minced (Red onion is a fine substitution)

2 Tablespoons fresh Chives, snipped – or – finely sliced green part of 1 Scallion

Salt and fresh ground Pepper, to taste

¼ tsp Dill

¼ tsp Paprika

1 cup prepared Pasta or Rice, per person

Optional Garnish: grated Parmesan cheese, bread for sopping up that sauce

How To Do This:

  1. Put butter and olive oil in a large fry pan over medium-high heat.  
  2. Once the butter has melted add the garlic, shallots (or red onion), salt & pepper, dill and paprika.  
  3. Stir to mix well. Add Chicken stock and allow to simmer for about 10 minutes. 
  4. Cook pasta according to package directions, or start a batch of rice while your sauce is reducing. 
  5. Wait until your pasta or rice is done or almost done before adding the shrimp to your stock reduction,***  then stir to coat in butter mixture. Once it bubbles again, turn down the heat and simmer on low, stirring frequently until your pasta or rice is ready. 
  6. Drain the pasta and place a serving of pasta or rice on each plate.  Top with shrimp and a little of the stock. 
  7. Garnish with Parmesan cheese,  scallion greens or chives, and fresh ground pepper, if desired.

 

Notes:

*Shrimp sizes are categorized by count.  This is the number of shrimp it takes to make a full pound.  The smaller the count, the larger the shrimp.

Shrimp Size Count Average number of Shrimp
Large 31/35 33
Medium Large 36/40 38
Medium 41/50 45
Small 51/60 55

**Keep your shrimp shells.  You can make seafood stock from these.  Lots of added flavor for very little effort.

***Raw shrimp is ready to eat as soon as it turn pink.  From there, if you continue to cook it, it can shrink and the texture becomes a little tougher.  This is why I try to avoid overcooking my shrimp.  I just prefer it more n the tender side.

Be Inspired By, Explore, or Scroll Past My Other Recipes

Culinary Oils Uses and Recipes

Ancho Oil (16) Basil Oil (10) Lemon Oil (17)

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