Shrimp Scampi - WRIC Richmond News and Weather -

Shrimp Scampi

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SHRIMP SCAMPI
4 to 6 servings

 

Good no matter what the weather, Shrimp Scampi is a favorite recipe with many people. It is also very easy to prepare.
 

  • 1½ pounds large shrimp, peeled and deveined, leave tails intact, may butterfly, if desired (see note)
  • 1/3 to ½ cup extra virgin olive oil (see note)
  • 3 to 4 garlic cloves, peeled and minced (see note)
  • About 1 teaspoon Worcestershire sauce or to taste (optional)
  • Several grains cayenne pepper or several drops hot pepper sauce or to taste
  • ¼ cup dry white wine or water
  • Salt and freshly ground black pepper to taste
  • ¾ cup coarsely chopped parsley (no stems)
  • Paprika as desired (optional)
  • Thin lemon slices or wedges as desired (optional)
  • Slices of crusty Italian bread to accompany Scampi (optional)

 

Prepare shrimp for cooking.  In a large heavy skillet, heat olive oil over moderate heat.  Add shrimp and garlic to pan; quickly sauté shrimp and garlic, stirring frequently and being careful not to burn either.  Add Worcestershire sauce and cayenne pepper, tossing mixture lightly.  Add wine or water, if desired.  Continue cooking, stirring frequently, until shrimp are opaque in color and cut easily with a fork.  Do not overcook as shrimp will become tough.  Season with salt and pepper to taste.  Add parsley and toss shrimp mixture again.  Garnish each portion with a sprinkle of paprika and thin lemon slices or wedges, if desired.  Serve immediately.  Accompany with slices of crusty Italian bread to sop up the garlic sauce, if desired. 

Note: Shrimp may be butterflied, if desired.  To butterfly, slit each shrimp lengthwise down the center of the shrimp with a sharp knife, cutting each almost through.  Shrimp will open out flat but remain joined at the center. 

Note: To reduce fat content, may reduce amount of olive oil. Liberally coat skillet with olive oil-flavored non-caloric vegetable cooking spray; however, flavor will be different.  

Note: May increase amount of garlic, if desired.

Variations: Omit shrimp; use 1 to 1½ pounds sea or bay scallops.  May cut large sea scallops in half, if desired.  Cook as previously directed for shrimp. 

                    Sauté 8 ounces sliced fresh mushrooms with shrimp or scallops.  

                    Add ½ cup chopped sweet red pepper or roasted sweet red pepper to shrimp mixture with the wine or water.