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Shrimp Scampi
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or Source: Saveur Easy
Related Topics: Shrimp
Pasta
Saute
Spring
Summer
Main Course
Italian
Easter
B
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Any Main Ingredient
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SERVES 6
8
Any Course Any Cuisine
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish) —but as its name promises, it really is shrimp cooked scampi-style.
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2 lbs. large shrimp, peeled, deveined, and butterflied 1 cup flour 1 cup extra-virgin olive oil 1 1⁄2 cups dry white wine 1 tbsp. worcestershire sauce, or more to taste 5 cloves garlic, peeled and minced Juice of 1 1⁄2 lemons (about 5 tbsp.) 1⁄2 cup chicken stock 1⁄4 lb. butter, cut into small pieces Salt and freshly ground black pepper 2 tbsp. minced fresh parsley
Photo: Larry Nighswander
1. Dredge shrimp in flour and set aside. Meanwhile, heat oil in a large skillet over high heat. Working in batches, sauté shrimp until just golden, about 2 minutes. Transfer to a paper-towel–lined plate to absorb excess oil. Repeat process until all shrimp have been sautéed.
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2. Drain and discard excess oil from pan, then stir in wine, worcestershire sauce, garlic, lemon juice, and stock. Cook over high heat until reduced by half, about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heat to medium and add shrimp to reheat, tossing to coat well with sauce, about 1 minute. Sprinkle with parsley just before serving. Serve over linguine, if you like.
Shrimp and Oyster Perloo
This article was first published in Saveur in Issue #28
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Pasta Perfection The Hangout
Ratings & Reviews (5) by Ames4au on 2010-02-11 I did not love this recipe, sadly :( It didn't have enough flavor for me, I guess.
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by ptherrien on 2010-02-18
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I made this last night and it was delicious. Pretty much stuck with the recipe, except I added some crushed red pepper and some Old Bay. Will make it again, for sure.
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by Debi on 2010-07-10 Something was off, like the first review, it was bland not enough garlic and like the second review
Recommendations
should have added red pepper flakes. Would not make this recipe again. Sign Up by nmheck el on 2010-09-13
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I make a similar shrimp dish, and need to test this one out myself, but a suggestion for those who find this bland: marinate the shrimp. It only needs a little time--not more than a half hour or so--just peel, devein, and butterfly it, then marinate it in a combination of olive oil, salt, and some of the minced garlic (which you can then strain out to use in the main dish). The shrimp absorbs the flavor of the garlic, and a bit of the saltiness, which really helps to make the whole thing come together.
by bdoneil on 2010-12-12 This is our favorite shrimp scampi recipe. very flavorful. I add some red pepper flakes for some
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Shrimp Scampi
S
E
A R
C
H
R
E
C
I P
or Source: Saveur Easy
Related Topics: Shrimp
Pasta
Saute
Spring
Summer
Main Course
Italian
Easter
B
R
Any Main Ingredient
O W
S
E
R
E
C
SERVES 6
8
Any Course Any Cuisine
Purists may note that this Italian-American specialty isn't really scampi (Adriatic crayfish) —but as its name promises, it really is shrimp cooked scampi-style.
ADVERTISEMENT
Share
2 lbs. large shrimp, peeled, deveined, and butterflied 1 cup flour 1 cup extra-virgin olive oil 1 1⁄2 cups dry white wine 1 tbsp. worcestershire sauce, or more to taste 5 cloves garlic, peeled and minced Juice of 1 1⁄2 lemons (about 5 tbsp.) 1⁄2 cup chicken stock 1⁄4 lb. butter, cut into small pieces Salt and freshly ground black pepper 2 tbsp. minced fresh parsley
Photo: Larry Nighswander
1. Dredge shrimp in flour and set aside. Meanwhile, heat oil in a large skillet over high heat. Working in batches, sauté shrimp until just golden, about 2 minutes. Transfer to a paper-towel–lined plate to absorb excess oil. Repeat process until all shrimp have been sautéed.
R R
E
E
C
I
L P
A E
T
E
D
S
Simple Spring Dinners
2. Drain and discard excess oil from pan, then stir in wine, worcestershire sauce, garlic, lemon juice, and stock. Cook over high heat until reduced by half, about 5 minutes. Whisk in butter, and season to taste with salt and pepper. Lower heat to medium and add shrimp to reheat, tossing to coat well with sauce, about 1 minute. Sprinkle with parsley just before serving. Serve over linguine, if you like.
Shrimp and Oyster Perloo
This article was first published in Saveur in Issue #28
Marinara Sauce Penne with Cabbage and Sausage Orecchiette with Broccoli Rabe Roasted Peppers Seafood Salad Enclume Hammered-Steel Rectangle Pot Rack
Totally Bamboo Butler Tray
Shun Classic 10Piece Block Set
Wine Enthusiast Stainless Steel Wine Refrigerator
Miyabi Fusion Hollow-Edge Santoku
Rao's Famous Lemon Chicken A
R
T
I
C
L
E
C
O
S
Pasta Perfection The Hangout
Ratings & Reviews (5) by Ames4au on 2010-02-11 I did not love this recipe, sadly :( It didn't have enough flavor for me, I guess.
S
T
A
Y
GET THE NEWSLETTER We'll send you dinner party menus, simple weeknight recipes, and holiday ideas.
by ptherrien on 2010-02-18
Enter your email address
I made this last night and it was delicious. Pretty much stuck with the recipe, except I added some crushed red pepper and some Old Bay. Will make it again, for sure.
RSS
by Debi on 2010-07-10 Something was off, like the first review, it was bland not enough garlic and like the second review
Recommendations
should have added red pepper flakes. Would not make this recipe again. Sign Up by nmheck el on 2010-09-13
Create an account or log in to see w hat your friends are recommending.
N
I make a similar shrimp dish, and need to test this one out myself, but a suggestion for those who find this bland: marinate the shrimp. It only needs a little time--not more than a half hour or so--just peel, devein, and butterfly it, then marinate it in a combination of olive oil, salt, and some of the minced garlic (which you can then strain out to use in the main dish). The shrimp absorbs the flavor of the garlic, and a bit of the saltiness, which really helps to make the whole thing come together.
by bdoneil on 2010-12-12 This is our favorite shrimp scampi recipe. very flavorful. I add some red pepper flakes for some
Facebook social plugin
extra punch. Find us on Facebook
SAVEUR M agazine
Your Rating & Review Please log in to leave a comment. Not a member yet? Sign up here. USER NAME:
Like 17,264 people like SAVEUR Magazine.
Douglas
Guillermo
Amanda
Edward
Julie
Linda
John
Dav id
Dav id
Lisa
PASSWORD: Forgot your user name or password?
Facebook social plugin
S
U
B
Subscribe Today Give a Gift Renew Online Customer Service Get Digital Featured Version In This Issue Retailers
Name Address City State
Selec t State/Provinc e
Zip Code Email
S
W
E
E
P
S
T
With Wolf You Can Wolf, the cooking specialist, brings the highest standards of performance and workmanship to your kitchen through advanced technology refined over seven decades.
wolfappliance.com
Virtuoso Exclusive Offers! Plan a getaway with exclusive offers available only through the SAVEUR Travel Advisory
A
Board. We draw on a world of relationships with the best contacts to custom-design travel experiences-with rare opportunities and privileged access.
saveur.com/virtuoso M
O
R
E
S
Free Product Info All Sweepstakes & Promotions
Customer Service
Sweepstakes & Promotions
Popular Features
More
Contact Us
With Wolf You Can
Recipes From the 2011...
Join us on Twitter
Privacy Policy
Virtuoso Exclusive...
Indian Pudding
Join us on Facebook
Terms of Service Abuse
Free Product Info All Sweepstakes & Promotions
Restaurant Review: Girl &... The M any Faces of Ramen M enu For a Caribbean...
Contributors Site M ap Forums
The Original Fettuccine... Sites We Love: Alinea At...
RSS: Daily Fare RSS: Recipes
Subscriber Services Subscribe Today Give a Gift Renew Online Get Digital Version
Advertise With Us Advertising Information
GET THE NEWS LETTER We'll send you dinner party menus, simple weeknight recipes, and holiday ideas. Enter your email address
Brown Butter Pasta SAVEUR Cooks | Home
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