Scampi, also called Dublin Bay Prawn or Norway Lobster (nephrops norvegicus), is an edible lobster traditionally used in this dish in Europe. However in the United States, shrimps are widey available so immigrants prepared the shrimp in the scampi style they remembered from home with white wine, butter, and garlic. Hence the name 'shrimp scampi.'
This recipe serves two adults as a main dish and can be doubled if needed. Jumbo shrimp (16-20 per pound) are preferred but if you cannot find them use extra-large shrimp (21-25 per pound) which are readily available in most markets. To boost flavor, purchase shrimp with shells and tails on, as these will be cooked separately to make a flavorful dipping sauce. The original recipe was from Cooks Illustrated, but I have modified it to reduce the lemon which we found overpowering.
Purchase a good loaf of crusty bread, which can be buttered, seasoned and toasted to use for dipping in the flavorful sauce. Serve with a side salad or grilled vegetable.
Ingredients
4 1/2 teaspoons salt
1 tablespoon sugar
12 ounces shell-on jumbo shrimp
4 1/2 teaspoons extra-virgin olive oil
1/2 cup dry white wine
2 sprigs fresh thyme
1 medium lemon
1/2 teaspoon cornstarch
4 large garlic cloves, peeled
1/4 teaspoon red pepper flakes
1/8 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
cut into 1/2 inch pieces
1 1/2 teaspoons fresh or dry chopped parsley
plus more for garnish
crusty bread for dipping
Instructions
Rinse the shrimp and peel off the shells and tail and reserve. If they have not been deveined, remove the sand vein. Dissolve salt and sugar in 2 cups cold water in a bowl. Submerge shrimp in brine, cover and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels. Discard brine.
Heat 1 1/2 teaspoons oil in a 10-12 inch skillet over high heat until shimmering. Add shrimp shells/tails and cook, stirring frequently until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine and thyme sprigs. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 4 minutes. Strain mixture through a colander set over a large bowel. Discard shells and reserve liquid. You should have about 1/3 cup. Wipe out skillet with paper towels.
Slice the garlic cloves thinly and set aside. Cut the lemon in half and squeeze the juice from one half. Cut the other half into 4 wedges used for serving. Strain the lemon juice to remove any solids and combine the strained juice and cornstarch in a small bowl. Heat remaining 1 tablespoon oil, sliced garlic, red pepper flakes and black pepper in skillet over medium-low heat. Stir occasionally until garlic is fragrant and just beginning to brown at edges, 3-5 minutes.
Add reserved wine mixture, increase heat to high and bring to a simmer. Reduce heat to medium, add raw shrimp, cover and cook stirring and turning occasionally until shrimp are just opaque and cooked through, 5-7 minute. Remove skillet from heat and using a slotted spoon transfer shrimp to a bowl.
Return skillet to medium heat, add lemon juice-cornstarch mixture and cook until slightly thickened, about 1 minute. Remove from heat and whisk in the butter and parsley. Return shrimp and any accumulated juices to skillet and toss to coat the shrimp. Serve in individual bowls topped with a little more chopped parsley, with lemon wedges and crusy bread for dipping.
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