Shrimp Scampi

  • 6 T Butter
  • 1 T green onion, minced
  • 1 T olive oil
  • 4-5 cloves garlic, minced or pressed
  • 2 t lemon juice
  • 1/4 t salt
  • 3/4 lb medium shrimp, peeled and deveined
  • 2 T fresh parsley, minced
  • 1/4 t lemon zest
  • dash of Texas Pete
  • Lemon Wedges

In a wide frying pan, melt butter over medium heat.  Stir in onion, oil, garlic, lemon juice, and salt.  Saute until bubbly.  Add shrimp to pan and cook, stirring occasionally, until shrimp turns pink (about 5 minutes).  Stir in parsley, lemon peel and Texas Pete. Spoon into serving dish and garnish with lemon wedges.  Serve with rice or pasta.

Yield: 2 Servings

This is the bonus recipe for today, since canning might not be your thing. I wanted to share one that more people might enjoy.  I have been making this for several years now, but honestly, I haven’t made it in awhile.  This is a great recipe for shrimp scampi, it is simple and delicious.  Here are the tricks I have learned over the years.  First is to chop and measure everything and put it in prep bowls in advance. It only takes about 10 minutes to cook from start to finish, so you don’t have time to measure anything.  Second, you need to dry the shrimp.  I shelled them onto a plate with a paper towel, and then put another paper towel on top and pressed them. This keeps them from making the sauce too runny or watery.  Finally, when you get ready to dump the parsley and lemon peel in, go ahead and turn off the heat, and just give it a few tosses to mix everything.  The residual heat will do all the cooking it needs.  Serve with a nice barrel Chardonnay and you have date night!

This entry was posted in Extras!, Main Dishes, Seafood and tagged , , , , , , . Bookmark the permalink.

1 Response to Shrimp Scampi

  1. Pingback: Our Favorite Recipes: 2011 | A New Recipe Each Week

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