Are you ready for the best garlic shrimp scampi recipe you ever tasted? I’m glad you said yes, because you my friend are in for a taste explosion that will make your head spin (in a good way of course). It’s amazing what my little secret ingredients can do to this really simple shrimp dish.
I’m not much of a seafood type of gal. I think it all stems back from when I was a kid and my mom would buy that chunk light tuna. What I found baffling about this was I hate seafood, but I always loved my mom’s garlic shrimp scampi and the salmon she made. Interestingly enough, the only seafood I will eat are scallops, shrimp and salmon.
Over the years, I’ve tried many different versions of shrimp scampi. Although they were really tasty, there was always something missing. It wasn’t until 5 or 6 years ago when I figured out what it was. Want to know what it is?
The secret to making this garlic shrimp scampi dish so amazingly delicious is both the chili sauce and roasted red peppers. I know those are two pretty much unconventional ingredients to put in a shrimp scampi dish, but then again; sometimes you gotta live life on the wild side.
Superhero Garlic Shrimp Scampi
- 1 1/2 tbs olive oil
- 1 pound shrimp (peeled and deveined)
- salt to taste
- 6 cloves garlic (finely minced)
- 2 tbs chili sauce (as needed)
- 1/4 cup roasted red pepper (chopped)
- 3 tbs lemon juice
- 1 tbs caper brine
- 1 1/2 tsp cold butter
- 1/3 cup chopped parsley
- 1 1/2 tbs cold butter
- Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
- Season shrimp with salt; cook and stir until shrimp begin to turn pink about 1 minute.
- Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
- Cook until the butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque about 2 to 3 minutes.
- Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
- Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.
Favorite side compliments
Naturally, I love to serve angel hair pasta with my garlic shrimp scampi, but another wonderful side dish would be some beautiful fresh broccoli spears dripping with the shrimps garlic butter sauce.
Made too much and have leftovers?
The proper way to store your leftovers
If you have any garlic shrimp scampi left, you’ll want to store it in an air-tight food-grade plastic container. If they’re in the refrigerator for more than 3 days, throw it out.
The proper way to reheat
Microwave reheating
The best way to reheat your garlic shrimp scampi would be to place the leftover shrimp in a microwavable dish or pan. Place a damp paper towel over the shrimp and cook on high for 1 minute. Depending on the wattage of your microwave, if it’s not hot enough after 1 minute, reheat in 30-second intervals. Be careful. If you overcook shrimp it will turn rubbery.
Oven reheating
I wouldn’t recommend reheating your garlic shrimp scampi in the oven, but it can be done. Place it in a single file on a pan lined with parchment paper. Aluminum foil will cook it quicker, causing it to be overdone. Preheat oven to 350°. Reheat shrimp for 5 minutes. If it’s not hot enough check it in 3-minute intervals.
Stove top reheating
The best way to reheat your garlic shrimp scampi in on the stove would be to add either some olive oil or butter to the saucepan. Heat on medium until the butter is melted or the oil starts to bubble. Add your cooked shrimp and raise temperature to medium-high. Cook for 4 to 5 minutes, stirring occasionally.
Your turn
Are you adventurous when you make your shrimp scampi? Is there a special something you add that makes the taste explode with exquisite flavor? Share in a comment.
Until we meet again,
Stacey
Leave a Reply