Shrimp Scampi
"Scampi" is often the menu name in Italian-American cuisine for shrimp served in garlic butter; however, it´s actually a culinary name for a kind of small lobster, also known as Nephrops norvegicus. Common names for "true scampi" include Norway lobster, Dublin Bay prawn, and langoustine. This recipe can be used on both "true scampi" or jumbo shrimp or prawns. In any case, I prefer to split the prawns down the middle and cook them with the shells on. I typically leave the heads on, but some people (including my wife) don´t like the heads on.
Ingredients
- 1 1/2 lbs prawns, split in half and cleaned (remove mud lines)
- Zest of one half lemon
- 4 cloves of garlic minced
- 4 cloves of garlic sliced thin
- 1/4 cup white wine
- 1/2 cup chicken broth
- Juice of 1/2 lemon
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper
Instructions
At least one hour before cooking, marinade the prawn halves with the minced garlic, lemon zest, 1 tablespoon of olive oil, salt and pepper. Refrigerate until ready to cook.
In a preheated pan on high heat, add the butter and sliced garlic. Cook the garlic until it starts to soften, then add the remaining olive oil.
Place the prawns meat-side down in the pan and cook for at least 3-4 minutes until slightly browned.
Rotate the prawns meat-side up and cook for an additional 3 minutes.
Add the wine, chicken broth and lemon juice and toss the prawns in the sauce. Cook for 2-3 minutes and serve. Pour the remaining sauce over the prawns and salt and pepper to taste.
