Published January 1, 1999.
Quick cooking creates plump, tender shrimp with plenty of delicious, natural-tasting liquid.
Restaurant versions of shrimp scampi run the gamut from batter-dipped, deep-fried shrimp drenched in bad oil to boiled shrimp and tomato sauce on a bed of pasta. Other versions feature fried shrimp drenched in butter or olive oil.
Shrimp scampi that features lightly cooked and moist shrimp, the seasoning fresh and minimal, the surrounding liquid light, plentiful, natural tasting, and delicious. We wanted shrimp in a light sauce, smacking of garlic and lemon, garnished with parsley.
Quickly cook the shrimp and garlic; if overcooked the shrimp become tough and the garlic bitter tasting. Add the lemon juice and parsley at the last possible minute so both keep their sparkle. Serve with bread to sop up the remaining juices from both plate and skillet.
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