Shrimp Scampi
- nathan
- appetizers
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- Serves: 4 Servings
- Prep Time: 5 mins
- Cooking: 10 mins
- Total Time: 15 min
When Christina and I first started dating, I threw this recipe into the mix of our cooking together pretty quickly since I knew it was a quick and flavorful crowd pleaser. My dad used to make this for me as a kid, so I grew up viewing this one as a classic. I remember when I was in college that making shrimp scamp was a real treat since I had the gumption to use wine in a recipe, which in college is a big deal.
This recipe cooks very quickly and can be a saving grace if you're cooking for that someone special for the first time at home. It's cost effective, simple, and FULL of flavor. Rock it with any clean off-dry white wine, with my recommendation being Chenin Blanc or the more easily found american staple of Chardonnay.
Ingredients
Directions
Start with your minced garlic, tomatoes, butter (optional) and olive oil in a skillet on medium-high heat. When the garlic begins to get fragrant and the tomatoes begin to break down, add in your white wine and let it reduce by half.
Once reduced down, add in your shrimp and let simmer until the shrimp turn pink. Don't toss the shrimp around, but rather let them sit on one side and cook for about 1-2 minutes. Then when you see them beginning to turn pink on the bottom, flip them and let them sit for another minute..
Remove from heat, serve in a bowl and eat immediately. A side of sourdough bread is all you'll need to enjoy this delicious appetizer. Its an awesome way to get the most out of the dish and to get to eat all that good flavor! Enjoy!
