Prawn/Shrimp Scampi
"Enjoyed this dish at a neighbours and she kindly gave me the recipe which she got from her American mother-in-law."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (291.1 g)
- Calories 334.4
- Total Fat - 20.1 g
- Saturated Fat - 8.4 g
- Cholesterol - 244.7 mg
- Sodium - 6202.6 mg
- Total Carbohydrate - 12 g
- Dietary Fiber - 0.6 g
- Sugars - 6.7 g
- Protein - 23.9 g
- Calcium - 120.1 mg
- Iron - 1.1 mg
- Vitamin C - 10.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Dissolve salt and sugar in a 1 quart of cold water in a large container and submerge shrimp in brine, cover and refrigerate for 15 minutes and then remove shrimp from brine and pat dry with paper towel.
Step 2
Heat 1 tablespoon oil in a 12 inch skillet over high heat until shimmering and add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2 to 4 minutes.
Step 3
Remove skillet from heat and carefully add wine and thyme sprigs and when bubbling subsides, return skillet to medium het and simmer gently, stirring occasionally, for 5 minutes and then strain mixture through colander set over a large bowl and then discard shells and reserve liquid (you should have about 2/3 cup and then wipe out skillet with paper towels.
Step 4
Combine lemon juice and cornstarch in small bowl and heat remaining 1 tablespoon oil, garlic, pepper flakes and pepper in now empty skillet over medium-low heat, stirring occasionally, until garlic is fragrant and just beginning to brown at edges, 3 to 5 minutes and then add reserved wine mixture, increase heat to high, and bring to a simmer and then reduce heat to medium, add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes and then remove skillet from heat and using slotted spoon, transfer shrimp to bowl.
Step 5
Return skillet to medium heat, add lemon juice, cornstarch mixture, and cook until slightly thicken, about 1 minute.
Step 6
Remove from heat and whisk in butter and parsley until combined and then return shrimp and any accumulated juices to skillet and toss to combine.
Step 7
Serve, passing lemon wedges separately (my neighbour likes to serve it over pasta or rice).
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Make sure to buy jumbo shrimp that have not been treated with phosphates.
- When buying parsley, try to look for bright green leaves with no signs of wilting.
- Instead of olive oil, use avocado oil. Avocado oil is high in heart-healthy monounsaturated fatty acids, which may help reduce cholesterol levels and improve heart health.
- Instead of white wine, use vegetable broth. Vegetable broth is a great option for those who don't consume alcohol or are looking for a more health-conscious alternative. It also adds a nice depth of flavor to the dish.
Garlic Butter Prawn/Shrimp Scampi Heat 1 tablespoon of olive oil in a 12 inch skillet over high heat until shimmering and add garlic and cook, stirring frequently, until fragrant and just beginning to brown at edges, 3 to 5 minutes. Add shrimp, cover, and cook, stirring occasionally, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and using slotted spoon, transfer shrimp to bowl. Return skillet to medium heat and add butter and parsley and cook until butter is melted and then return shrimp and any accumulated juices to skillet and toss to combine.
Garlic Parmesan Roasted Potatoes - This is a delicious side dish that pairs perfectly with Prawn/Shrimp Scampi. The potatoes are roasted in olive oil, garlic, and Parmesan cheese for a flavorful and savory side dish that complements the flavors of the scampi.
Grilled Asparagus: Grilled asparagus is a great side dish to pair with Prawn/Shrimp Scampi. The asparagus is lightly seasoned with olive oil, garlic, and lemon juice and then grilled to perfection. This dish adds a bright and refreshing flavor to the meal that pairs perfectly with the savory flavors of the scampi.
FAQ
Q: What is the best way to serve this dish?
A: The best way to serve this dish is over pasta or rice, as suggested by the recipe. You can also serve it with a side of lemon wedges for extra flavor.
Q: Can this dish be made ahead of time?
A: Yes, this dish can be made ahead of time. Simply prepare the ingredients, assemble the dish, and store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
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Fun facts:
The classic dish of prawn/shrimp scampi is believed to have originated in Italy and is said to have been inspired by the French dish of "scampi à la nage", which is made with lobster.
The popular American actor and singer, Frank Sinatra, was known to be a fan of this dish and he even named one of his albums after it, "Scampi Sinatra".