Celebrating Shrimp Scampi

Shrimp Scampi.
“Scampi” refers to a species of small lobster or large shrimp and also to method of preparation.
A culinary name–often interchangeably as “prawn” or “langoustine”.
*actually langoustine in French and cigala in Spanish. Other species definitions depend on regional waters.
Scampi also refers to a method of preparing the shrimp with garlic butter and often breadcrumbs and herbs–and then broiled.
The Menu Shoppe has it covered…classic finds…reinterpreted.
Great tips for great menus.
Classic Shrimp Scampi
1 pound large shrimp (about 20), shelled and deveined
1/4 cup dry white wine
6 tablespoons unsalted butter, softened
3 large garlic cloves, minced
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped flat-leaf parsle
1 tablespoon lemon juice
1 teaspoon crushed red pepper
1 teaspoon salt
Freshly ground black pepper
1 baguette, sliced
1 lemon, cut into wedges
Preheat the oven to 425°. In a large bowl, toss the shrimp with the wine. In a small bowl, mash the butter with the garlic, cheese, parsley, lemon juice and crushed red pepper. Season the butter with the salt and pepper.Arrange the shrimp side by side in a single layer in a ceramic baking dish and drizzle any accumulated juices on top. Spread a scant teaspoon of the seasoned butter over each shrimp.  Bake the shrimp for about 7 minutes, until almost cooked through. Remove the shrimp from the oven and turn on the broiler. Broil the shrimp about 6 inches from the heat for 2 minutes, or until browned and bubbling. Serve immediately with the baguette slices and lemon wedges.
Shrimp Scampi with Green Onion and Orzo
1 pound uncooked large shrimp, peeled, deveined
3/4 cup orzo
4 tablespoons (1/2 stick) butter, divided
2 tablespoons olive oil
2 garlic cloves, peeled
4 green onions, thinly sliced
1/3 cup dry white wine
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally.
Meanwhile, melt 2 tablespoons butter with oil in heavy large skillet over mediumhigh heat. Using garlic press, squeeze in garlic–stir 10 seconds. Add shrimp and sauté 2 minutes.
Add green onions and toss until shrimp are just opaque in center, about 1 minute longer. Add wine and toss until wine boils, about 1 minute. Mix in remaining 2 tablespoons butter and season to taste with salt and pepper. Drain pasta–transfer to large bowl. Top with shrimp and onion-garlic butter.
Salt Roasted Shrimp with Scampi Dip
16 uncooked unpeeled large shrimp
1 4-pound box rock salt
1/3 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 cup (1 stick) butter, chilled, diced
1 tablespoon chopped fresh Italian parsley
Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt.
Preheat oven to 500°F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat.
Add a few pieces of butter–whisk until creamy. Return pan to low heat. Add a few more pieces of butter–whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley–season with salt and pepper. Let stand while shrimp cook. Roast shrimp on salt until just opaque in center and shells are pink,
6 to 7 minutes. Transfer sauce to bowl–nestle in salt.
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This entry was posted in brunch, National Food Holiday, presentation, seafood and tagged , , , , . Bookmark the permalink.

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