May 26, 2005

Merri's Pan Shrimp Scampi

I'm a mom who also has a full time, crazy job outside of the home. As was the case tonight, I got home at 6:30pm (work, pick up my daughter, stop at the store). I brought home some steak and shrimp, with the idea of finding a really good, quick shrimp scampi recipe out in the world. I didn't find anything simple enough, so I came up with my own version. I thought it turned out pretty good, and wanted to share it with you. Enjoy!

Ingredients

Extra virgin olive oil (EVOO), 2 turns around the pan
3-4 tbsp butter, cut into chunks
3 cloves garlic, crushed from skin, but not chopped
1/2 pound raw shrimp, peeled with tails on (pick any size you like - I used large)
1/2 tsp (or to taste) grill seasoning (or kosher salt and ground pepper to taste)
2-3 gentle shakes of ground cayenne pepper
2-3 gentle shakes of Old Bay Seasoning
Juice of 1 lemon
A handful of seasoned breadcrumbs
A handful of grated Parmesan cheese

Instructions

Heat up large skillet and add the EVOO, butter and garlic. Let the garlic sweat a little, over medium high heat until it starts to soften, but does not brown. Add the shrimp, grill seasoning, cayenne pepper and Old Bay and cook shrimp until pink/white, tossing occasionally. Toward the end of cooking time, add the lemon juice and toss the shrimp again. You will see the sauce start to thicken nicely right away. Add the breadcrumbs (I added enough to lightly coat the shrimp once tossed) and the grated cheese. Toss the shrimp together and serve immediately. I served mine with a nice, pan seared bacon-wrapped filet. YUM!