Easy Shrimp Scampi

Name: Easy Shrimp Scampi
Yield: 4 servings
Ingredients: 13/4 lbs. large or extra-large raw shrimp; 6 TB. melted, cooled butter; 1/3 cup olive oil; 4 TB. cream sherry; 3 cloves garlic, minced; 1 TB. minced shallot; 2 TB. chopped parsley; 1/4 tsp. salt, or salt to taste

From: The Complete Idiot's Guide to Cooking Basics

Servings: 4 servings

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Ronnie's Notes

A luxurious dish for special family or company dinners, this version has a surprise ingredient. Perfect with cooked white rice and any green vegetable.

Tips: Fein on Food Typically, shrimp scampi recipes call for dry sherry. This version originated when there was no dry sherry in our house and Harvey’s Bristol Cream came to the rescue. The sweet, cream sherry has been the family’s first choice for shrimp scampi and other shellfish ever since.

Difficulty: Intermediate

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Instructions

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Preheat the broiler.

Shell and devein the shrimp as described in Chapter 13, “A Compendium of the Top 100+ Cooking Terms.” Rinse the shrimp under cold water, dry them in paper towels, and cut into the deveined area of each one, deep enough so you can flatten or “butterfly” the shrimp.

(To butterfly them, gently press down on the curvy, deveined side with the palm of your hand.) Do not cut through completely.

Place the shrimp, cut side up, in a baking dish.

Combine the remaining ingredients in a small bowl and pour this mixture over the shrimp.

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