Shrimp Scampi

Seafood

Shrimp, Main Dish, Appetizer

Serves 4 as a starter, or 2 as a main course

The only real trick to this simple classic is to cook the shrimp just until the moment they're pink all over, but before they start to curl up. The delicious wine-garlic-butter sauce cries out for some crusty bread to mop it up.

Ingredients #

1 lb jumbo Gulf shrimp, peeled and deveined (tails left on)
2 eggs
2 cups milk
Flour
2 tbsp olive oil
3 sticks (1 1/2 cup) cold butter, cut into pieces
Juice of 1 large lemon
2 tbsp Peppadew brine from the jar
2 cloved minced garlic
1 tbsp minced shallot
Pinch of dried Fines Herbes
4 Peppadew pickled peppers, sliced very thinly
Salt, black pepper and Tabasco sauce to taste
1 1/2 tbsp minced parsley

Experience says this will serve 4-6 as an appetizer, and 2-4 as a main (depending on appetite, other dishes, etc.)

Instructions #

Toss the shrimp with the vermouth and set aside.

In a small bowl, mash together the butter, garlic, parsley, tarragon, lemon juice, red pepper, salt, plenty of black pepper and a dash of Tabasco until well incorporated.

Preheat oven to 425.

Arrange the shrimp side-by-side in a single layer in a ceramic baking dish. Discard accumulated juices. Sprinkle a few drops of vermouth over the shrimp, and spread a scant teaspoon of the seasoned butter over each shrimp.

Bake the shrimp for 7 minutes and remove from oven.

Turn on the broiler and move the rack so that the dish will be about 6" from the broiler.

Broil the shrimp for 2-3 minutes, just until browned and bubbling.

Serve immediately with lemon wedges and crusty bread.