Updated January 17, 2022
The other night, the fridge was sort of bare but I had a pound of large shrimp so decided to use a few pantry ingredients to make a quick shrimp scampi.
I like to use elephant garlic as it’s milder than standard garlic and won’t completely overpower this dish. I’d say if you’re calorie-conscious and trying to not use all the butter listed in this recipe, don’t really bother with this one – it’s meant to be an indulgence!
I served the dish with a half of a pound of cooked linguini that I tossed in the sauce at the last minute. Would be good with rice or just steamed vegetables also.
Ingredients:
- 6 tablespoons unsalted butter
- 1 elephant garlic clove (or 8 regular garlic cloves), minced
- 1 pound large-jumbo shrimps, peeled and deveined
- Juice of 2 lemons, about ¼ cup
- ½ cup clam juice or vegetable/chicken broth
- Dash of Worcestershire sauce
- ½ tsp. paprika
- ¼ cup Italian breadcrumbs
- 2 Tbsp. olive oil
- ½ tsp. each salt and freshly-ground black pepper
Directions:
- Preheat oven to broil.
- Melt butter in a medium ovenproof skillet over medium heat. Add garlic and cook, stirring, until lightly golden, 3 – 4 minutes. Add shrimps and cook until well coated with butter and garlic, 1 to 2 minutes. Add lemon juice, clam juice (or broth) and Worcestershire sauce. Bring to a boil, cover, reduce heat to medium-low and simmer for 2 minutes.
- Uncover the skillet and sprinkle the shrimps with paprika. Transfer skillet to broiler and broil until shrimps are lightly browned and cooked through, 5 minutes.
- Remove skillet from broiler, top with breadcrumbs and drizzle with oil. Return skillet to broiler and broil until breadcrumbs are lightly browned, about 2 minutes. Season with salt and pepper; serve immediately.
Serves 2 as entrees or 4 as starters.
Recipe adapted from this Martha Stewart recipe.
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