How do you make Shrimp Scampi from scratch?

Question

I have the shrimp, I just need to make the garlic-butter sauce. All answers appreciated! Best answer goes to most detailed recipe!

Answer 1

Scampi

- ½ cup butter

- ¼ cup olive oil

- ¼ cup finely chopped green onions

- 1 T minced garlic

- juice of 1 lemon

- 2 pounds chicken b*****s, ½ inch pieces OR 2 pounds de-veined shrimp

- 1 T salt

- ½ t freshly ground black pepper

- ¼ cup minced fresh parsley

- 1 tomato, chopped

- rice or buttered noodles

In skillet, heat together butter and olive oil and sauté green onions and garlic.  Add lemon juice, chicken/shrimp, salt, pepper and parsley.  

Continue cooking, stirring constantly, until protein is done (5-8 minutes for chicken and 3-5 minutes for shrimp).  Add tomatoes and heat through.  Serve over buttered noodles or hot rice.

Answer 2

here you go.

about a pound of 16/20 shrimp, peeled and deveined. leave the tails on if you want them to be pretty, take them off if you just want to dig in.

5-6 medium fresh basil leaves chiffinod (tiny ribbons)

4 T. butter

2 cloves garlic minced

1 medium shallot minced

salt and pepper

1 cup heavy cream

1T. lemon juice

1/2 cup white wine

peel shrimp and remove the vein along the back. you can easily do this with a paring knofe. rinse the shrimp under cool running water to remove any leftover waste and get rid of stray legs. :)  sprinkle shrimp with 1 teaspoon kosher salt and pepper to taste. preferably fresh ground pepper. refrigerate shrimp until last minute.

in a large deep skillet melt the butter over medium heat. add garlic and shallots and saute' until soft. about 2 minutes. add the shrimp to the pan and cook until almost done. about 4 minutes. remove shrimp and set aside.add white wine and lemon juice and stir to get all the stuck bits.  add the heavy cream and reduce about 3-4 minutes or until desired thickness. return shrimp to pan and heat about 1 minute. add the basil to pan and stir until just incorporated. remove from heat and serve over your favorite pasta.    enjoy.

in season i will add chopped fresh tomato at the end on the plate.

Answer 3

depends on how much shrimp you have

all you need is butter and garlic salt i also add pepper

put butter in pan add shrimp or if you like yours cold don't add the shrimp and then top with garlic but not to much taste it to make sure its to your liking.

good luck

Answer 4

SHRIMP SCAMPI

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)

4 lg. garlic cloves, finely minced

1/2 stick butter

1/2 c. olive oil

1 c. white wine

1 tbsp. chopped parsley

Lemon wedges

bread crumbs

In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.

Answer 5

I just made some tonight and it was delicious, my guests said it was the best they have ever eaten, but I can't tell you my recipe or everyone will be making it sorry.

Answer 6

SHRIMP SCAMPI  

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)

4 lg. garlic cloves, finely minced

1/2 stick butter

1/2 c. olive oil

1 c. white wine

1 tbsp. chopped parsley

Lemon wedges

bread crumbs

In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.



=]

Answer 7

DC, Shrimp Scampi is nothing more than shrimp broiled in garlic butter sauce. Make clarified butter by melting the amount of butter you will need, in a glass measuring cup. Take a spoon and remove the foam from the top, and decant the liquid, keeping the solids in the bottom of the cup. Trash the solids and the foam. The shrimp must be dry. Dry them with a dish towel on all sides. If there is water, they will steam, not broil. Do not use margarine, as it contains water, and will ruin the recipe. Take the garlic cloves that you will need to make it as garlicky as you want, and, one at a time, place them on a cutting board. Lay a large knife on top of the clove, and smash it with your fist. Pick out the skins, and cut up the mashed cloves very finely. Add to the butter.

Pour the butter over the shrimp which are lined up in a glass baking dish. Put under the broiler and broil until the shrimp are pink. Remove and serve immediately over rice. Spoon the butter over the shrimp and the rice.