Scampi alla Griglia | Time Life

By CheeseDiva

Ingredients

• 2 lbs. large fresh shrimp in their shells or defrosted frozen shrimp
• 8 T. butter
• 1/2 cup olive oil
• 1 T. lemon juice
• 1/4 cup finely chopped shallots or scallions
• 1 T. finely chopped garlic
• 1 tsp. salt
• Freshly ground black pepper
• 4 T. finely chopped fresh parsley, preferably the flat-leaf Italian type
• Lemon quarters

Details

Servings 6
Adapted from whataboutthis.biz

Preparation

Step 1

1. Shell the shrimp, being careful not to remove the last segment of shell or the tail. Devein the shrimp by slitting down the back of each shrimp with a small sharp knife and lifting out the black or white intestinal vein. Wash the shrimp quickly under cold running water and pat dry with paper towels.

2. Preheat broiler to its highest temperature.

3. In a shallow flameproof baking dish or pan just large enough to hold the shrimp in one layer, melt the butter over low heat on the stove top, being careful not to let it brown. Remove from burner.

4. Stir in olive oil, lemon juice, shallots, garlic, salt, and a few twists of freshly ground pepper. Add the shrimp and turn in the butter and oil mixture until they glisten on all sides.

5. Broil them 3-4 inches from the heat for 5 minutes, then turn the shrimp over and broil them for 5 to 10 minutes longer, or until they are lightly browned and firm to the touch done.*

6. Transfer the shrimp to a serving platter, pour the sauce from the pan over them, and sprinkle them with parsley.

7. Garnish with lemons and serve.

Serves 6.

2. *Cooking times will vary depending on the size of the shrimp you are using and the amount of heat generated by your broiler. Keep an eye on the shrimp while they are broiling, because they can quickly become overcooked! I did not need to broil mine for the total time suggested in the recipe.

3. This recipe would make a fabulous hot or “cold” appetizer. If serving it cold, my only word of advice would be to not serve it right out of the refrigerator because the butter will be congealed.

4. In the photo above the Scampi is served with an herbed quinoa “pilaf” on the side. I’ll post the quinoa recipe at a later date, but if you can’t wait, email me and I’ll send you the recipe.

Once you click on the share button, you will be see a window with lots of choices. The easiest way to share this blog is to scroll down through the list to one of the "email" options you subscribe to. After you click on that option, you can enter the email addresses of people with whom you'd like to share this blog.

Send to Email Address

Your Email Address

Post was not sent - check your email addresses!