"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Scampi Recipe

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This recipe for Shrimp Scampi, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Wednesday, December 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. extra virgin olive oil
3 large cloves garlic, minced
2 tbsp. finely chopped shallots
Salt
Freshly ground pepper
1/2 c. dry white wine
2 tbsp. fresh lemon juice
8 tbsp. unsalted butter, softened
2 tsp. minced parsley
2 tsp. minched fresh tarragon
36 large/extra large shrimp (about 3-1/2 lb.)
6 to 8 springs fresh thyme

Directions:
Directions:
In small skillet, heat olive oil over medium heat. Add garlic and cook until pale golden, about 1 minute. Stir in shallots, season generously with salt and pepper and continue cooking, shaking the skillet, until the shallots are wilted, about 2 minutes. Add 1/4 cup of wine, bring to a boil and cook until about half of the wine has evaporated. Stir in 1 tbsp. of lemon juice and boil until almost all of the liquid has evaporated. Transfer to a small bowl and cool completely. Add butter, parsley and tarragon and beat until blended. To make butter easier to handle, spoon it onto 12-inch length of plastic wrap and roll it into a log shape, completely wrapped in plastic. Chill thoroughly. (The flavored butter can be made several hours, or up to a few days in advance.)

Place rack in lowest position and preheat oven to 475. Peel shrimp, leaving the tail and last shell segment attached.

Devein shrimp. Lay shrimp flat on work surface and, staring at the thick end of the shrimp, make a horizontal cut along the center of the shrimp that extends about 3/4 of the way down the shrimp. Pat the shrimp dry.

Using some of the flavored butter, lightly grease a low baking pan, or oven proof saute pan into which the shrimp fit comfortably without touching. Place each shrimp on the work surface with the underside of the tail facing away from you. With your fingers, roll each half of the slit part of the shrimp in toward and underneath the tail, forming a "6" on each side of the shrimp and lifting the tail up.

Arrange the shrimp, tails up, on the prepared sheet as your work, leaving space between. Cut the remaining flavored butter into 1/2-inch cubes and disperse the cubes among the shrimp. Mix the remaining 1/4 cup wine and 1 tablespoon lemon juice and add to the pan. Scatter the thyme sprigs over and around the shrimp. Season with salt and pepper and place the pan on the over rack. Cook until the shrimp are firm and crunch and barely opaque in the center, about 5 minutes. Transfer the shrimp to a hot platter or divide among hot plates. Drain the pan juices into a small pan. Bring to a boil over high heat and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon the sauce over the shripm as is, or strain, it first for a a more velvety texture. Serve immediately.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If serving shrimp on pasta, double the "butter" to have enough for pasta and shrimp.

Mom and I were watching Lidia Bastianich's cooking show and saw her prepare this recipe. This is a bit complicated, but well worth the effort. It's delicious!

 

 

 

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