Shrimp Scampi

in Dinner

ShrimpScampiwithBred

Everyone has a word that grosses them out, and most of the time that word doesn’t necessarily insinuate anything gross.  For instance, a friend of mine is repulsed by the word “moist”, which is weird because moist, to most, is a good thing.  I mean, give me a moist piece of chocolate cake any day.  But I get it–we as humans are weird like that. Wanna know my word?  Scampi.  I know, I know–it doesn’t make any sense. There’s no logic to it.  I mean, what do I have against “scampi”?  Honestly, I can’t really tell you except that the word is unappealing to me.  I can’t tell you the last time I had Shrimp Scampi and it’s all because its name–it is so not fair.  Poor Mr. Shrimp Scampi. So when I was thumbing through the pages of this month’s issue of Food & Wine, it definitely wasn’t the name of this dish that drew me in, instead it was its butter sauce speckled with parsley and red pepper flakes and tons of garlic.  Oh, and the awesome promise of its accompaniment being a crisp, cold glass of chardonnay.

ParsleyLemons

So after a night of bingeing at Animal, which is now officially my most favorite restaurant in LA, I was in the mood for something light, refreshing, but still wholesome. What should I cook? Ahhhha!  That shrimp…dish. After I decided that I wouldn’t call it by its name, I started on the dish.  This definitely isn’t something that makes you feel very “chef-like”.  It’s way simple; something literally anyone could do.  I got some shrimp, made the butter with a few ingredients, put it all in a dish and stuck it in the oven for 10 minutes.  And when it was done, I plopped it in a bowl and served it with a fresh piece of french bread.  It’s humility, meets simplicity and it equals pure endearment.  And the best part:  I had leftover butter and leftover shrimp so the next night I did the same exact thing and 15 minutes later I had dinner.  This is a perfect example of how you should never judge a book by it’s cover/name.

Parsley

Shrimp Scampi

Recipe from Food & Wine October 2009

Print this recipe!

2 sticks of unsalted butter, softened
3 large cloves, very finely chopped
1 tablespoon plus 2 teaspoons of chopped flat-leaf parsley
1 1/2 teaspoons finely grated lemon zest
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon rosemary
kosher salt and freshly ground pepper to taste
1/2 teaspoon of crushed red pepper flakes (I like stuff spicy!)
3 lbs. of large shrimp–shelled and deveined, tails left on
1 tablespoon of chopped basil leaves
Crusty bread for serving

Preheat the oven to 450°. In a medium bowl, mix the butter with the garlic, 2 teaspoons of the parsley, the lemon zest, lemon juice and rosemary and season with salt and pepper.

In a large gratin dish, arrange the shrimp, tails up, in a circular pattern. Dot the shrimp with the flavored butter and roast for about 10 minutes, until the shrimp are pink and the butter is bubbling. Sprinkle the shrimp with the remaining 1 tablespoon of chopped parsley and the basil leaves. Serve hot with bread.

ShrimpBowlBread

{ 12 comments… read them below or add one }

Ben September 25, 2009 at 11:27 am

Well, that sauce would make anyone love the dish, even if it’s called scampi, hehe. I don’t know what word I am repulsed by… I have never thought about it… until now! :-p

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Catherine September 25, 2009 at 6:28 pm

Well it’s settled. I will be having Shrimp in the near future. If nothing else, I am glad that I found a simple way to cook shrimp.
It’s sometimes overwhelming to go to the store and know you want to make something, but just looking at everything raw can be quite terrifying.
So for a first time cooking shrimp, it’s nice to have a simple delicious choice to choose from! So here’s to me not screwing it up.

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Ryan September 28, 2009 at 12:43 pm

“Poor Mr. Shrimp Scampi…”

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megan September 28, 2009 at 12:49 pm

I’m always scared to cook shrimp because I don’t know how to tell if it’s done! I have a fear of undercooking things… any tips on shrimp?

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Adrianna September 28, 2009 at 10:56 pm

Megan, I know what you mean! I’m always scared of overcooking them because overcooked shrimp aren’t pretty–they’re super rubbery. The general rule is that when all of the opaqueness is gone, they’re done. If there is a little opaqueness where you devein them, then they need more time. When sauteing shrimp I usually leave them on each side for two minutes. When I bake or roast them, like this recipe, after about 10 minutes I keep checking them until all of the opaqueness is gone. Hope that helps!

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Fair September 29, 2009 at 7:09 am

Thes shrimp were absolutely the best that I ever have made. Thanks for the recipe,Adrianna.

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Bromography September 29, 2009 at 7:43 am

Thank you for sharing this lovely recipe. I happen to love “scampi” but have never tried to make it myself.

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Sam@BingeNYC October 6, 2009 at 11:21 am

HA – this made me laugh, because I also despise the word “moist.” ugh. The shrimp XXXXXX look fantastic, especially with great bread to soak up all that sauce? YUM!

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Maggie January 31, 2012 at 12:30 pm

I think the search option on your blog just became my new favorite thing.. my boyfriend calls me and says what are we having for dinner and then mentions theres a bag of shrimp in the freezer.. so i hop on your blog.. search shrimp and wa-la dinner is planned. Thannkss!!

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Suzi July 1, 2014 at 3:41 pm

Is it thyme or rosemary? So confused!

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Adrianna Adarme July 1, 2014 at 3:54 pm

Hi there, It’s rosemary. Sorry for the confusion!

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Suzi July 2, 2014 at 6:29 am

Thanks!!

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