The Food Network's Emeril Lagasse has created an easy shrimp scampi recipe that combines seasoned shrimp with white wine and shrimp stock served atop rice. The dish is garnished with lemon wedges and parsley leaves.
Shrimp Scampi Recipe
This recipe serves between four and six people. Individuals who have sampled the recipe have substituted chicken stock for shrimp stock in lieu of preparing shrimp stock. Shrimp stock, if desired, can easily be made boiling the discarded shrimp shells, seasoning and water.
Prep Time: 10 min.
Cook Time: 10 min.
Ready In: 20 min.
- 2 pounds peeled shrimp, deveined
- Salt, to taste
- Ground black pepper, to taste
- Olive oil
- 1 small, thinly sliced onion
- 2 tbsp. chopped garlic
- Juice of 1 lemon
- 1/2 cup white wine
- 1/2 cup shrimp stock
- 2 tbsp. cold butter
- 2 tbsp. fresh chopped parsley
- Lemon slices
- Season the shrimp
- Cook onions
- Return shrimp to pan
Apply salt and pepper to taste, and saute the shrimp in a heated pan until it is starting to turn pink. Take the shrimp out of the pan.
Saute onions in the pan until they have softened. Then cook in garlic, lemon juice, white wine and stock. Let the liquid reduce by 2/3.
Cook the shrimp in butter. Sprinkle parsley over it, season as needed and garnish with lemon slices. Serve over rice.