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| Name: | Shrimp Scampi | Contributor: | Chuck Hartshorn |
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| Description: | A lovely standard recipe for shrimp scampi | Posted: | 1994-10-04 |
| Key words: | shrimp | Category: | Main Dishes |
| ID: | 176 | Updated: | 2006-04-07 17:31:57 |
| Ingredients: | 3-6 shrimp per person depending on size
~1/4 c butter per person 1 tsp garlic powder per person 1 tsp white pepper, only slightly more or less based on servings 2-3 cloves fresh garlic per person, diced 1 oz dry white wine per person 1/2 fresh lemon per person parsley paprika 1 oz vodka 1 slice toast per person |
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| Preparation: | Shell and de-gut the shrimp. Butterfly the shrimp by carefully slicing the
outside curvature of the shrimp without slicing all the way through. Remove the outer membrane. Toast the bread and remove the crust from each of the four sides. Then cut each slice into four triangles. Arrange the slices on the serving plate either in a straight line with the point up or form an overlapping rectangle. This creates a bed to place the cooked shrimp upon and soaks up the Scampi sauce and may be subsequantly eaten. Place the butter into a saute pan. A medium high setting works well for the stove element/burner. Then as the butter begins to melt, place the garlic powder, white pepper, fresh garlic and white wine into the pan. The lemon should be placed into a cloth and the juice squeezed into the pan. Once the butter is nearly melted, begin placing the shrimp into the pan with the freshly sliced and butterflied side down. Ladle the sauce over the shrimp continuously. When the edges of the shrimp begin to turn white you may flip them over. Sprinkle liberally with paprika and parsley over each shrimp. It's difficult to get too much on as some will wash off when you ladle the sauce over the shrimp. Now, you don't want to overcook shrimp as it becomes quite tough to chew, so please move efficiently. Continue to ladle the sauce until the shrimp is nearly completely white and has lost its translucent appearance. Move the sauce and shrimp near the handle of the pan and focus the heat on the opposite side of the pan. This is the flaming zone. Place the vodka in the "flaming zone" and light. Vodka isn't a strongly flamable liquid, but if the pan is sufficiently hot you will obtain a moderate flame. As the flame dies down, mix the vodka into the sauce and ladle over the shrimp. Serve onto the toast and ladle the sauce generously over the shrimp. |
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