This is another quick, simple, flavorful weeknight meal.
Shrimp Scampi is one of those deliciously decadent Mediterranean seafood dishes whose origins seem to be lost to history. It is also one of those dishes everyone makes and has a special recipe for. I’ve seen it prepared as an entree with nothing but bread as an accompaniment. I have also seen it served with pasta of all kinds ranging from linguini, capellini (angel-hair pasta), spaghetti, etc. This dish uses brown rice because we had it on hand as a leftover and needed to use it. However you fix it, you must have something to sop up the lovely garlicky, winey, lemony sauce that the dish produces. it is quite simply wonderful!
This is also one of those dishes on which Baby Lady and I just can’t reach agreement. She absolutely, positively hates to peel shrimp. She believes it should be peeled when served. Of course, this causes problems when we go to Mr B’s Bistro in New Orleans and order the barbecue shrimp with the bib and everything else. She believes you should take the shells off up to the tail after butterflying. I, on the other hand, believe you should leave the tails because 1) it helps keep the shrimp moist and warm and 2) the shells add tremendous depth of flavor to the broth. So, if Baby Lady fixes this dish, she removes the shells. If I fix it, I leave the shells on and remove them at the table when eating. Depending upon your preference, you can do the same. Regardless, this is a wonderful weeknight meal you and your family will love.
- 2 Tbsp olive oil
- 1 lb shrimp (21-25 count), butterflied and deveined
- 4 large cloves garlic, minced
- 3 Tbsp scallion (white part only), minced
- 8 sprigs fresh thyme
- 1/2 tsp dried hot red-pepper flakes
- 1/2 cup dry white wine
- 1/2 lemon, juiced
- 1 tsp salt
- 5 Tbsp butter
- 1/4 cup chopped fresh flat-leaf parsley
- cooked rice
Heat oil and butter in a large skillet over medium heat. Add the minced scallions, garlic and red pepper flakes. Heat over medium heat for 2 minutes to quickly sauté the veggies, release the aromatics and flavor the oil.
Remove from heat and allow to cool. When cool add the butterfly shrimp, fanning tails.
Return to heat and sauté the shrimp over medium heat. When the shrimp begin to turn pink on the bottom, add the lemon juice and cover until just done, roughly 2 minutes.
When shrimp are done, remove from heat. Put a 1/2 cup scoop of rice in the middle of a plate or bowl. Ring the shrimp around the rice. Return the skillet to the fire and over high heat, add the white wine, parsley and thyme. Working quickly, reduce liquids over high heat by 25%.
Spoon sauce over shrimp.
Sprinkle with grated parmesan cheese
Serve and enjoy!