Southern shrimp (or scallop) scampi
(from cokerlj’s recipe box)
Haven’t tried
Source: The NY Times- adapted from RecipeThing
Categories: Seafood
Ingredients
- 3 large garlic cloves, finely chopped
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
- 1 1/4 lb. shrimp or bay scallops, peeled and deveined
- 2 Tbs. olive oil
- 1/2 c. white wine
- 6 Tbs. butter ( I used Smart Balance)
- 1 Tbs. lemon juice
- 2 Tbs. chopped Italian parsley
- 1/2 tsp. red pepper flakes
Directions
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In a bowl, toss garlic, salt and pepper with the shrimp, which may be refrigerated, well covered, for several hrs.
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When ready to cook, heat oil in a large saute pan over high heat until it shimmers, then add shrimp and move shrimp around in the pan for about 2 min., or until the color just begins to turn to translucent.
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Remove shrimp, reduce heat to medium-high and add wine, scraping up any bits on the bottom of the pan. Cook for a couple of mins. to reduce, then add butter and swirl the pan to melt it.
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Put shrimp back into the pan, stir for about 1 min. to finish cooking and add lemon juice.
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Remove to serving dish, sprinkle with parsley, and red pepper flakes. Serve over rice or pasta.