Shrimp Scampi

March 26, 2020
Created by Harmons
30 minutes
Serves 4
  • 1 1/2 lb large shrimp, peeled and deveined, tails intact
  • Shrimp stock
  • 1 Tbsp olive oil
  • 1 shallot, sliced
  • 1 bay leaf
  • 6-10 whole black peppercorns
  • 1/2 cup dry white wine
  • 1/2 cup water
  • Shrimp shells
  • Scampi
  • 1 Tbsp salt, plus more
  • 1 Tbsp olive oil
  • 2 cloves garlic, thinly sliced
  • 4-6 fresh flat-leaf parsley sprigs minced
  • Grated zest of 1 lemon
  • Freshly ground pepper
  • 2 Tbsp fresh lemon juice
  • 2-3 Tbsp cold unsalted butter, cut into 6 pieces

In a bowl, sprinkle shrimp with 1 tablespoon salt and toss to coat evenly. Let stand for no more than 1 minute, then rinse well and drain. Pat shrimp dry.

In a large frying pan over medium heat, warm olive oil. When oil shimmers, add shrimp and cook until bright orange on one side, about 2 minutes. Turn with tongs and continue cooking until shrimp are opaque throughout, 1-3 minutes more.

Add garlic, parsley and lemon zest and cook until fragrant but not browned, about 30 seconds. Add lemon juice and bring to a boil, scraping up browned bits from pan bottom. Cook until liquid is nearly evaporated, then remove from heat and add butter. Stir quickly and constantly as butter melts. Adjust seasonings with salt and pepper. Add shrimp stock to thin sauce, as needed

Adapted from Williams-Sonoma Fish for Dinner (Weldon Owen, 2009)