I hope everyone had an enjoyable Halloween and a good weekend. I spent last weekend in Spokane. The weather was not the best but I had a good time celebrating a close friend’s birthday. I also baked her a red velvet cake but I will save that for another time. Today, I will share with you a recipe I recently discovered that I made for dinner tonight – Shrimp Scampi with Garlic Toast.
I came across this recipe from yesterday on Food Network while I was looking for ideas for this week’s meals. To be honest, this recipe is not a regular recipe in my book but it looks easy enough to make so I decided to give it a try. Oh, how I glad that I did because it turned out to be delicious. I was skeptical at first because the recipe asks for butter and herbs. However, when everything is done, I could hardly taste any butter in it. I like this one so much better than the one they offer at Red Lobster.
I burned my hand in the process of making this but it’s so worth it. Yes, it’s that good. Well, for me at least. The recipe is really straightforward but here are some tips that can make the process go a little faster. Get everything you need ready before you start cooking. Once everything starts rolling, it goes by really fast. If you couldn’t get the fresh herbs like I did in this situation, use the chopped chives and parsley from the spice aisle instead. They still taste as good and you cut down your prep time. Buy the frozen large uncooked shrimp from Wal-Mart – it’s not too expensive. The last tip is to use oven mitt so you don’t burn your hand like I did. It’s obvious but sometimes I think I can get by without using one and ended up burning my hand so that’s a reminder for you.
Here’s the recipe
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, chopped
- Kosher salt
- Pinch of red pepper flakes
- 8 1/2-inch-thick slices crusty bread
- 1 1/4 pounds large shrimp, peeled and de-veined, tails intact
- 3/4 cup dry white wine or low-sodium chicken broth
- Grated zest and juice of 1/2 lemon, plus lemon wedges for serving
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh chives
- Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
- Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes. Transfer the shrimp with a slotted spoon to the bowls.
- Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.