Best Scampi A La Wheatley Hills Recipes

SCAMPI A LA WHEATLEY HILLS

Steps:

• Place butter in a large saucepan and melt slowly. Increase heat until butter begins to bubble and add garlic, stir and add shrimp.
• Reduce heat and simmer over low heat 2 minutes. Add herbs and hot pepper.
• Stir until shrimp turns pink, only about 1 minute. Add marinara sauce and sherry.
• Stir constantly until sauce takes on a light reddish color and becomes medium thick.
• Serve immediately over hot fluffy rice.

CLASSIC SHRIMP SCAMPI

Steps:

• Melt 1 1/2 teaspoons butter in a small skillet over medium-high heat, then add the panko and cook, stirring constantly, until the breadcrumbs are golden and toasty-scented, about 2 minutes. Set aside.
• Sprinkle the shrimp on both sides with salt. Heat a large skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, quickly arrange the shrimp in a single layer, with a little space between each. Brown the shrimp on their first sides, adding a couple of pieces of the butter around the shrimp to add flavor as they brown, 1 to 2 minutes. Turn the shrimp on their second sides and brown, 1 to 2 minutes. Quickly transfer the shrimp to a plate.
• Return the skillet to medium heat. Add the remaining butter and the garlic to the skillet. Press the garlic into the melting butter to break up any clumps. Add the wine and stir up the brown bits in the bottom of the skillet. Add the Worcestershire, hot sauce and lemon zest. Simmer until the garlic softens and the wine reduces down to a lush sauce, 3 to 5 minutes. Add the parsley and squeeze the juice from half a lemon into the sauce.
• Return the shrimp to the skillet and sprinkle with the red pepper flakes. Toss the shrimp in the sauce to coat well. Remove the skillet from the heat. Sprinkle the shrimp with some more lemon juice and the toasted panko and transfer to a platter.
• Serve with crusty bread, if using.

THE BEST SHRIMP SCAMPI

Steps:

• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
• Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
• Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

SCAMPI MAISON ALA DONNA MILLS (KNOTS LANDING)

Steps:

• 1. Heat oven to 400º.
• 2. Shell and devein shrimp. Slit shrimp backs to butterfly. Arrange shrimp, cut side down in baking dish, putting tails up as you go.
• 3. In bowl, combine cream, melted butter, garlic, parsley, paprika and salt and pepper to taste. Pour over shrimp.
• 4. Bake, uncovered for 10 - 12 minutes or until shrimp is cooked through - but be careful not to overcook, or shrimp will become rubbery.
• 5. Sprinkle with additional chopped parsley, if desired. Goes well with Saffron rice!