Skillet Shrimp ScampiPosted: February 22, 2013
I feel like its been ages since I’ve posted. I’m not sure what it is about the last ten days that seem to be double…maybe because I have so many dishes to share! I’vr been on a bit of a creative kick lately, trying all sorts of new dishes for dinner. A few are old familiar favorites that I haven’t gotten around to sharing on here yet, while others are some new, “scary” recipes. In fact, I have a quick and simple fajita recipe and a risotto recipe in the line-up, but last night I made this shrimp scampi and it was just too good to wait. We’ve had a bag of raw shrimp in the freezer for a couple of weeks and I’ve been waffling about how I was going to use them. Mostly due to the pictures I’ve seen on Pinterest, I had narrowed it down to a sweet-and-tangy skewered option or a more classic butter-based sauce. Since skewers = grill in my mind and it has been absurdly cold the past few weeks: the grill was out. Plus, I have some lemons to use up. I thought that I would combine the inspiration from a few different recipes: again and again things like white wine, butter, lemon, and garlic were added to shrimp, though (purely happenstance) never all of them together. I figured if they all were paired with shrimp one way or another, they would all be good together.
And they were. Because white wine+butter+lemon+garlic+shrimp=shrimp scampi in it’s most basic sense. Yes, I made a classic recipe without quite knowing it. Laugh away. I did! I thought I was riffing on scampi–some new dish that was close but just different enough. Instead, I recreated the basic idea perfectly. I’m sure I’ve come across recipes for shrimp scampi before, and that was part of the reason those ingredient rang as “right” in my brain. I may have even tasted it, but, truth be told, my preference for shrimp (beyond cold and covered in cocktail sauce) only started to grow shortly before I stopped eating gluten. I’m not sure if I have ever had scampi tossed with pasta. I hardly thought of that option when I was prepping for dinner. I was bright lemon, zesty garlic, and glorious butter in a sauce that would coat the shrimp, pooling at the bottom of the bowl to be sopped up with french bread. And that is exactly what I did.
I think the sauce would have been delicious on my own Gluten-Free French Bread, but I didn’t have the time after work to commit to the hour-long bake time. I wanted shrimp and I wanted it fast. I grabbed Against the Grain baguettes, my favorite store-bought gluten-free baked good. I knew that the decadent baguettes, made from tapioca starch, cheese, and eggs would be a perfect pairing with the butter sauce. The insides of these baguettes remind me of popovers–soft, springy, and rich. They were perfect! I made a quick salad from a lettuce mix (spinach, radicchio, chard, and romaine) with a hefty portion of kale, topped with red onion, tomato, cucumber, carrots, and red pepper and mixed together a quick pepper-parmesan dressing to top the hearty greens. I’ll post the salad dressing soon, it was delicious and quick and very easy to halve or double depending on how many you are serving.
But onto the main event! I thawed the shrimp completely while I prepped the salad and the dressing. Then I tossed the baguette in the oven to warm up as I turned on the stove to medium-high under a large saucepan. I added about a teaspoon of olive oil, just enough to coat the pan and let that heat before I added the shrimp in a single layer. Be careful not to crowd the pan too much. I had a very large pan and just managed to fit my shrimp in with a sliver of space between them. Cook the shrimp for 2-3 minutes, until the downward side turns pink and the color begins to creep around the tail onto the raw side facing up. Flip the shrimp and cook for another 2 minutes, until the shrimp are firm and completely pink. A bit of color off the pan is fine, but keep the cooking time short, so they don’t get rubbery.
Remove the cooked shrimp from the pan and add the lemon slices. The juice will begin to sizzle. Let the lemons cook for about 30 seconds, until they are fragrant. Add the white wine to the pan and scrape the bottom with your spatula to help deglaze and get all of the tasty bits off the pan and into your sauce. Be gentle with the lemons as you scrape the pan. Once the wine has settled (it should bubble pretty furiously when you first add it to the pan), add your butter, olive oil, and garlic, stirring gently until the butter melts. Cook for one minute more, then add your shrimp back in. Stir the shrimp to coat completely, sprinkle with salt and pepper, then remove the pan from the heat. I pour all of the shrimp into one large bowl, or you can portion them onto plates. Just make sure that each individual gets a healthy dollop of the remaining scampi sauce. Sprinkle with chopped fresh parsley and serve immediately, with lots of bread!
Skillet Shrimp Scampi
Serves 4. Prep time: 5 minutes / Cook time: 10 minutes
- 1 1/2 lb jumbo uncooked shrimp, peeled & deveined
- 1 lg lemon, sliced into 1/4 in slices
- 3 cloves garlic, minced into a fine paste
- 1/4 c. white wine
- 1/4 c. butter
- 2 Tbsp olive oil
- salt & pepper
- chopped parsley
Coat a large skillet with olive oil and heat over medium-high heat. Add shrimp and cook about 2-3 minutes, until the pan side turns pink. Flip shrimp and cook for another two minutes, until firm and completely pink all the way through. Remove shrimp from pan. Add lemon slices and cook for about 1 minute, until fragrant. Add white wine to deglaze, stirring and scraping the pan. Add butter, garlic, and olive oil, mixing thoroughly. Cook the sauce for one minute more, then add shrimp back into pan. Toss to coat in sauce. Sprinkle with salt, pepper, and parsley. Serve immediately.