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Wednesday, January 22, 2014

Shrimp Scampi(esque) Appetizer

I pretty much am in love with every ingredient in this recipe. I find a way to incorporate garlic into every dinner I make, wine is (obviously) a staple, butter cannot be beat, and I can never get enough shrimp. Combine all of these into one amazing appetizer and I have a new favorite!

I recently had the girlfriends over for a belated polyanna (the holidays are just too busy)/Christmas party/sleepover filled with snacks, cocktails, wine and "Summer Hits of the 2000s" Pandora. We had such a good spread of food that we couldn't eat everything we put out. Imagine my delight when there was a ton of shrimp leftover! What is great about this recipe is that not only is it easy and delicious, but it is great as leftovers. I just put it in the fridge and took it out again the next night as a Sunday football snack - can't go wrong with that!

This recipe can replicated as a dinner (just add pasta), or altered depending on your taste (i.e. even MORE garlic if you are crazy like me).

Shrimp Scampi Appetizer

2 lbs extra-large, peeled and deveined shrimp
2 tbsp olive oil (give or take depending on the amount of liquid you want)
4 tbsp butter
4 garlic cloves, minced
1 tbsp dry white wine
2 tbsp chopped parsley
1/8 tsp sugar
Juice of half a lemon
Pinch of cayenne pepper
Salt and pepper

  1. Brown the shrimp in a saute pan with olive oil, salt and pepper, flipping over after 2 minutes (or until the shrimp is pink and the center is no longer opaque). Set aside.
  2. Melt the butter along with the oil and garlic in the microwave.
  3. Add the remaining ingredients into the bowl and mix well.
  4. Add the shrimp to the liquid mixture and mix well.
  5. Set in the fridge for 1 hour. 
  6. Mix again before serving to loosen up the liquid and coat every bit of the shrimp.


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