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Garlic Shrimp (Shrimp Scampi)


By Prev Info - December 14, 2022

 Garlic Shrimp (Shrimp Scampi)

  • I'll show you step by step how to peel and devein shrimp and then how to make the most scrumptious Garlic Shrimp dish out of those plump babies, also known as Shrimp Scampi. Let's do it…
  • After peeling and deveining your shrimp, you too can make this easy masterpiece in mere minutes. Make sure you have some good moppin' bread handy!
Garlic Shrimp (Shrimp Scampi)
  • Start with some extra large or jumbo shrimp. I mean, what's the point of going small, right? Let's go BIG with this! If your shrimp are frozen, just submerge them in cool water until thawed.
Garlic Shrimp (Shrimp Scampi)
  • First we're going to peel 'em. See those little orange-y feet underneath? Grab them in one bunch and peel them back. Then continue peeling off the shell until you get to the tail. I personally like to leave that last section and tail on. Looks nice.
Garlic Shrimp (Shrimp Scampi)
  • See? Peeled shrimp, tails on. Continue peeling the rest of your shrimp. Today I have about a dozen.
Garlic Shrimp (Shrimp Scampi)
  • Next comes the deveining part. Lay each shrimp flat on the cutting board like a backwards "C." Place the tip of your paring knife parallel to the board at the center line between the top of the shrimp where your fingers are and the board, and following the contour of the shrimp cut a shallow slit down the entire length of the shrimp, from the top to the tail section. The cut should not go all the way through, perhaps about 1/4" deep.
Garlic Shrimp (Shrimp Scampi)
  • Inside you will find a darker "vein" like a long string. You need to pull this out, the whole length of the shrimp. "Vein" is a nice way of saying shrimp intestine, or poop shoot. Ew. Don't want to eat that!
Garlic Shrimp (Shrimp Scampi)
  • Here you can see her all opened up and clean. When they cook, the shrimp will expand along this line and open some more. Don't forget to scrub your cutting board really well with soapy hot water. You don't want shrimp guts on anything.
Garlic Shrimp (Shrimp Scampi)
  • After you get them all peeled and deveined, place them in a strainer and rinse well.
Garlic Shrimp (Shrimp Scampi)
  • Shrimp can be prepped ahead of time and packed on ice in the fridge. In fact, ice cold shrimp hitting a searing hot pan makes for a most deliciously moist shrimp. Ancient Chinese secret. wink.
Garlic Shrimp (Shrimp Scampi)
  • I put a good splash of olive oil and 2T of butter in a large sauté pan. As my pan heats up, I'm getting all my ingredients together: the shrimp, red pepper flakes, about 4 large cloves of garlic thinly sliced, a half a lemon, table oil, salt and some chopped parsley.
Garlic Shrimp (Shrimp Scampi)
  • Swirling the butter and oil together, I add a couple of good shakes of red pepper flakes to the pan. I place one shrimp in there to see if the pan is hot. If it sizzles on contact, the answer is yes. (If not, I wait a few more seconds.) When the pan is hot enough, I add the rest of the shrimp, all placed on one side.
Garlic Shrimp (Shrimp Scampi)
  • After all my shrimp are in the pan, I sprinkle the garlic slices over top and salt the shrimp.
Garlic Shrimp (Shrimp Scampi)
  • Don't go anywhere, shrimp cook in mere seconds. Here you can see that the edges are already turning pink on the ones towards the left which means they are ready to turn. I've already flipped the one in the center. The back ones are still grayish and need a tiny bit longer before flipping.
Garlic Shrimp (Shrimp Scampi)
  • About a minute after all your shrimp are flipped, pour in about 1/3 - 1/2 C. of  table oil.
Garlic Shrimp (Shrimp Scampi)
  • Add the juice of half a lemon, minus the pits.
Garlic Shrimp (Shrimp Scampi)
  • When the shrimp are pink on the second side, remove them to a large serving plate. If they stay in the pan too long, they will get overcooked and tough. You're looking for light pink and plump. Still moist.
Garlic Shrimp (Shrimp Scampi)
  • The pan sauce needs to reduce about a minute more. Taste it and add a squeeze more lemon if needed. You could also swirl in a big nob of butter at this point, but I don't. I like to keep it light and citrusy.
Garlic Shrimp (Shrimp Scampi)
  • When the sauce has thickened slightly, pour it over the awaiting platter of shrimps.
Garlic Shrimp (Shrimp Scampi)
  • Duuude, like YUM! Most definitely need some crusty bread to mop up that sauce!
Garlic Shrimp (Shrimp Scampi)
  • Garlic Shrimp. Bring it on!
Garlic Shrimp (Shrimp Scampi)
  • Plump and juicy Garlic Shrimp even a novice can make. YUM!





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