Shrimp Scampi in Crazy Water
1 cup wine - for the cook
3 Tablespoons olive oil
2 pounds peeled and de-veined large shrimp (approx. 20-25 per pound)
4-6 cloves garlic, minced
1/4 – 1/2 teaspoons crushed red pepper flakes
1/2 cup dry white wine or clam juice
1 cup salted butter (2 sticks)
2 Roma tomatoes, seeded and chopped
1/4 cup Italian parsley, chopped
2 lemons -Juice of one lemon and cut the other into quarters (or 1/8’s)
Heat olive oil in skillet over medium heat. Sauté shrimp until just cooked through, about 3 minutes total. Using a slotted spoon, transfer to a bowl.
Add garlic and red pepper flakes and sauté briefly. Add wine (or clam juice) and cook, stirring for about 1 minute. Add butter, stirring until melted.
Return shrimp to the pan. Stir in the tomatoes and cook until tomatoes soften just a bit and sauce thickens and shrimp are warmed through. Stir in parsley and squeeze a lemon over the top.
Garnish with chopped parsley and serve with lemon wedges.
(If serving as a main course, toss with 1 pound of cooked pasta, such as linguine or fettuccine. If serving as an appetizer, serve with a good crusty bread for mopping up the sauce.)
Pairs Well With
From the Sauce du Jour Kitchen
For the Seafood Cooking Class - 103
If you're afraid of butter just keep on surfing, but if you love butter and garlic and shrimp and don't give a damn about your diet you've came to the right recipe. Like scampi; only better. We love it served as an app with bread but it's also a delicious dinner if served over pasta. Just don't step on the scales the next morning!