Springtime Shrimp Scampi
If you are using frozen raw shrimp, defrost them quickly and safely by putting the shrimp in a large bowl of lightly salted ice water (1 1/2 teaspoons of salt for every quart of water). We cook the shrimp scampi in butter and olive oil so we can cook at a relatively high heat without burning the butter but still impart the butter flavor.
- 1 pound large (16-20 count) raw shrimp, shelled and de-veined (if you want, keep the tail on for an attractive presentation)
- 2 Tbsp olive oil
- 2-3 Tbsp butter
- 3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
- 1/4 to 1/2 teaspoon red pepper flakes (less or more to taste)
- 1/2 cup white wine (I recommend a dry white wine such as a Sauvignon Blanc)
- 2 tablespoons finely chopped parsley
- Freshly ground pepper to taste
- 1 Tbsp. lemon juice
Shell on? or Shell off? It’s really up to you. Shrimp cooked shell on are more flavorful because the shells infuse more flavor into the shrimp while they cook. But, shell-on is fussier to eat. If you remove the shells before cooking the shrimp, you can save them for making shell stock later.