Traditional Shrimp Scampi

❄LG,BE’s 12 Days of Christmas❄

🎄Day 7 🎄

So here’s a random fact – my DIY Shrimp Cocktail is by far one of my most visited recipes on this blog and it’s also by far one of the easiest recipes I have ever posted! 🥲 That being said, I understand the hype for a simple and quick dish that uses high quality shrimp because 1. let’s not break the bank this holiday season if we don’t have to right? 2. this takes almost no time at all to prepare last minute 3. who doesn’t love a garlicky sauce paired with shrimp??

INGREDIENTS

• 1 bag of frozen Argentinian shrimp, thawed
• 5 cloves of garlic, 2 grated , 3 minced
• 3 tbsp of good quality olive oil
• 1 tsp of red pepper flakes
• 1/4 cup freshly squeezed lemon juice
• 6 tbsp of unsalted butter, cubed
• 1/4 cup of dry white wine
• 1 baguette, sliced into crostinis
• Fresh Italian parsley, chopped, for. garnish
• Lemon

Start by removing your shrimp and laying them on a plate sandwiched between some paper towel to pat off additional moisture. Then add to a bowl with a drizzle of olive oil and 2 cloves of garlic grated and mix to coat evenly. Allow the shrimp to marinate in the fridge for up to an hour, or at room-temp for 15-20 minutes (the longer the better though).

During this time, preheat your oven to 400°F and slice your crostini with a serrated knife on a diagonal. Pop these in the oven to toast for about 6 minutes total to warm them through.

Heat a pan on medium heat and then add the shrimp and cook gently (barely!!) for about 2 minutes on each side, before removing the shrimp from the pan and placing in a small bowl off to the side, leaving whatever liquid there is in the pan. The idea here is that we are going to build the pan sauce using whatever the shrimp released as added f l a v o u r and will finish the cooking of the shrimp later.

Add the olive oil and red pepper flakes to the pan followed by the chopped garlic. Saute for a few minutes and then raise the heat to medium-high before adding the dry white wine and lemon juice. Allow the sauce to come to a simmer and reduce to about half of the amount.

Then, add the cubed butter one at a time until melted through to create a silky but thicker sauce. Season with salt and pepper – enough to bring out the garlic and cut out the fattiness of the butter. Re-add the shrimp and any additional liquid to the pan and cook through for a few more minutes. Cooked shrimp will be a darker pink in colour and have an opaque inside.

Serve in a dish with adequate dipping capability and garnish with fresh parsley, the toasted baguette, and another drizzle of olive oil to finish. Serve immediately and enjoy this seafood app with some friends, sipping on some crispy white wine or rose. *chef’s kiss*

Peace and good eats, as always.
-A❄