Font Size:
  • A
  • A
  • A

E-mail This Page to Your Friends

x

All fields are required.

Separate multiple e-mail addresses with a comma

(i.e. sally@food.com, frank@food.com)

Sending E-mail

Sending E-mail

Or Do Not E-mail

Success!

A link to this page was e-mailed

Emeril Lagasse

Shrimp Scampi

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Shrimp

  • Cook Time

    10 min

  • Level

    Easy

  • Yield

    4 to 6 servings

Close

Times:

Prep
10 min
Inactive Prep
--
Cook
10 min
Total:
20 min
x

Select a Card Size

x

Add To My Recipe Box

Please limit to 20 characters

Adding Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was added to your Folder_Name folder.

x

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

  • 2 pounds shrimp, peeled and deveined - tails left on
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 small onion, sliced thinly
  • 2 tablespoons chopped garlic
  • 1 lemon, juiced
  • 1/2 cup white wine
  • 1/2 cup shrimp stock, recipe follows
  • 2 tablespoons cold butter
  • 2 tablespoons chopped parsley leaves
  • Lemon slices, for garnish
  • Rice, as accompaniment

Directions

Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.

Shrimp Scampi
Rated: 5 stars out of 579 Reviews
Advertisement
Advertisement