...."Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it."
Bubba never mentioned Shrimp Scampi during his long hearty discussion of shrimp plates with Forrest Gump. However, to make up for it, they offer it on their menu at Bubba Gump Shrimp Co. & Market. I have not been to this restaurant to try Forrest's Favorites. However, I do have my own version of Shrimp Scampi that I would like to share with you.
My secret: low heat is key! The flavors need to mesh. Also, raw peeled and deveined shrimp is now just as cheap as the non. Why spend so much time peeling the shell and deveining if the price is the same? Check out the prices for both to save yourself some trouble.
This dish is great on a warm summer night with an avocado & tomato salad, bread, and a chilled buttery white chardonnay!
Shrimp Scampi
(serves 2)
Pair with a buttery Chardonnay
3/4 lb. medium shrimp, raw/peeled & deveined
1 lemon
garlic
parsley, fresh
olive oil
butter
fresh parmigiana cheese
pasta (linguine, angel hair, thin spaghetti, etc.)
- Count out enough shrimp for each quest. After peeling/deveining the shrimp, put into a bowl and mix with a little wine and chopped garlic to marinade for a bit.
- Chop more garlic and a handful of parsley into small bits (if you own a chopper, put the 2 in together).
- Start boiling the water for the pasta. Add olive oil and some salt to the water. When water comes to a boil, add pasta (the box usually will say how wide in diameter the servings are, e.g. 3/4" in diameter per person for thin spaghetti).
- On low, heat 8" skillet (cast iron pans work the best) with 1/2 inch deep olive oil in pan, add 2 Tbsp of butter.
- Add to the skillet 1/4 cup white wine, squeeze in 1/2 a lemon, add the parsley and garlic, and salt/pepper to taste. Simmer on low, occasionally stirring to mix flavors.
- Add flavors when needed. Taste it! If it's too lemony, add some more wine or olive oil. If you think its lacking something, add a little more. You need just the right amount of liquid so the pasta won't me too dry. It took me 2 times to make this recipe before I had the flavors perfect.
- When pasta is nearly finished cooking, add the raw shrimp to skillet. While keeping the temperature on low, the shrimp should take about 5-7 minutes to cook. The edges of the shrimp will start to curl up. They will be white/pink and no longer translucent/gray looking.
- Serve the shrimp and sauce over the pasta, with parsley sprigs to garnish.
Here is a simple Shrimp appetizer that pairs well with a nice golden Viognier.
Shrimp Cocktail
Large shrimp, cooked/peeled/deveined
Cocktail sauce
Bowls or fancy dishes
Pour cocktail sauce into a bowl for each guest. Thaw the shrimp and then hang each shrimp on the edge of the bowl. Garnish with parsley if desired.
