Chris Kimball has a basic recipe for Shrimp Scampi. The result is perfectly cooked and flavored shrimp. However his recipe has one problem huge problem; it yields barely enough sauce to flavor the shrimp with nothing left over for the accompanying pasta (or potatoes as I served it today). While his original recipe calls for 2 pounds of shrimp, I’ve adjusted the recipe down to use just over 1 pound of shrimp, which is ideal for 3 people when serving with over a bed of pasta or potatoes. Also, instead of using 1 tablespoons of vermouth, I reduce 1 cup of white wine down to 1/4 cup. Even though this recipe yields more than twice sauce as Chris Kimball’s original recipe; I still find that there is never enough sauce.
I posted Chris Kimball’s version of Shrimp Scampi over 5 years ago, but it bears very little resemblance to the Shrimp Scampi I’ve been making over the subsequent years.
- Chris Kimball says to cook the shrimp for just 1 minute; stirring occasionally. However, I find that my shrimp always needs more cooking time. So in general, I’ve switched to using his technique to for cooking longer on one side of the shrimp to promote a little caramelization. The residual heat of the shrimp will finish cooking the second side after being removed from the skillet.
- I prefer to use cilantro instead of parsley, which I think is too muted. However, I use whichever I already have in my kitchen.
- Instead of 1 tablespoon of Vermouth, I reduce 1 cup of dry white wine down to 1/4 cup. It concentrates the flavor of the wine, and by using cilantro (instead of parsley) I do not miss the subtle herb flavoring of the vermouth.
- I increased to 3 tablespoons of lemon juice, which I think makes the scampi brighter and more flavorful.
- I usually serve this over a bed of angel hair pasta, but today I served it over some extra creamy mashed potatoes.
How much work? Low.
How big of a mess? Low/Medium.
Started: 5:00 PM. Ready: 6:15 PM
Chris Kimball’s original recipe is here. The descriptions of how I prepared it today are given below:
4 teaspoon vegetable oil
1 pounds large shrimp (21-to-25 per pound)
1/4 teaspoon sugar
3 Tablespoons unsalted butter
4 medium cloves garlic, minced
3 Tablespoons lemon juice
1 cup dry white wine
2 Tablespoons minced fresh cilantro leaves (or parsley)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
- Put shrimp in a large bowl filled with cold tap water. Allow to defrost for 1 hour. To speed defrosting you can replace the water a few times.
- Put a large pot of pasta cooking water on stove, season with salt, cover and bring up to a boil. When water has come up to a boil, plan and start your pasta based upon the cooking instructions on your pasta. I like to use fresh pasta with this recipe, which cooks in only a minute or two.
- After the shrimp has defrosted, drain shrimp in a colander. Peel and devein shrimp; leaving the tails on to protect the narrower tail. Pat shrimp dry and sprinkle with 1/4 teaspoon sugar.
- Add 2 teaspoons vegetable oil to 12″ skillet and swirl to coat the bottom of the skillet. Pre-heat over high burner for 3 minutes until very hot, and the oil begins to smoke.
- Cook your shrimp in two batches, adding half the shrimp in a single layer. Cook for 3-1/2 minutes without moving or flipping. Empty shrimp into a clean bowl. While the second side will not appear to be fully cooked, it will finish cooking with the residual heat of the shrimp in the bowl.
- Wipe out you skillet using paper towels; and repeat with another 2 teaspoons oil and the rest of the shrimp.
- Turn down the burner to medium-high, add 1 cup of white wine and reduce for 5 minutes until thick; and has reduce to about 1/4 cup. Melt 3 tablespoon butter, add minced garlic, and saute for 30 seconds.
- Remove skillet from burner. Stir in lemon juice, minced cilantro, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.