Shrimp Scampi

Easy, fast, deep garlic and butter flavor ... this one is a real winner, especially for shrimp lovers.  The secret is to use shrimp that are already cooked. This keeps them tender, and there are no worries if one of your guests has allergies to raw seafood. This recipe generously serves 2.

Kosher salt, or Fleur de Sel, to taste
Freshly ground pepper, to taste
1 lb. shrimp
4 cloves garlic, chopped
3 tbsp. butter
1 tbsp. olive oil
Basmati rice
Lemon wedges

1. Prepare rice. (The shrimp takes about seven minutes from start to finish, so time your rice to be ready at or just before shrimp is ready to serve.)
2. Cut lemon wedges.
3. Dry shrimp thoroughly, spread out on plate. Generously sprinkle with salt and pepper.
4. Chop garlic cloves.
4. Heat olive oil and butter in large non-stick sauté pan until bubbly and very hot.
5. When butter is bubbling, add garlic and shrimp to pan.
6. When shrimp is brown on one side, turn, cook until browned and crispy.
7. Serve with rice and lemon wedges.

1 comment:

  1. Thanks so much for introducing us to your blog! Just added you to our blogroll…feel free to add The Daily Dish to yours :) I look forward to reading more of your stories and recipes!