aLoHa!

#recipe: Shrimp Scampi

I’ve been dreaming about Shrimp Scampi after having good great ones in Hawaii…

Herb Crusted Salmon and Shrimp Scampi from The Cheesecake Factory
Fresh salmon that comes with a delicious lemon sauce and asparagus. Also served with Shrimp Scampi that’s sautéed with whole cloves of garlic, white wine, fresh basil and tomato - served with mashed potatoes.

Shrimp Scampi from Giovanni’s Shrimp Truck. Their best-seller!
There is more to North Shore than just beaches with waves perfect for surfing, country lifestyle and beautiful coastal roads. :)


No longer able to contain my intense craving, I decided to make one for myself.
I relied on Google to teach me how to cook this heavenly meal. I was working from home yesterday so I deemed it to be the best time to finally cook my new favorite. The summer heat didn’t stop me from going to Robinson’s Pioneer to buy the ingredients. (I know I’d be able find Shrimp Scampi in Bubba Gump’s menu but I’d have to spend triple.)

Here’s the recipe I used (from SimplyRecipes):

Ingredients:

1 pound large (16-20 count) shrimp, shelled* and de-veined, tail-on for presentation if you want
Salt
3-4 garlic cloves, slivered, or 1 Tbsp minced garlic
2 tablespoons olive oil
2-3 tablespoons butter
2 tablespoons finely chopped parsley
1/2 cup white wine
1/2 to 1 teaspoon red pepper flakes
Freshly ground black pepper to taste
1 Tbsp lemon juice

* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.


Directions:

1 Heat a sauté pan on high heat. Reduce the heat to medium-high and add the olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.

2 As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

3 Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.

Serves 4. Cost is less than P500.

AND here’s a picture of my masterpiece. I opted to keep the shells to add more flavor. For the white wine, I used Carlo Rossi Crisp White Wine.

It was really tasty and was good enough to satisfy my craving. Pero gusto ko pa rin mag Giovanni’s ulit!!! I found this video in Youtube. The look almost resembles the shrimp scampi from Giovanni’s. I hope the taste does so too! I’ll follow this recipe next time. :)