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Culinary Central

How to Make Shrimp Scampi

June 22, 2012 Le Cordon Bleu Los Angeles 0 Comments

How to Make Shrimp Scampi

Shrimp scampi is one of those sophisticated dishes that are available at most upscale restaurants. Surely, this means that it is incredibly difficult for anyone who isn’t a culinary school graduate. Actually, it’s not that hard at all. In fact, the hardest part may be finding fresh enough shrimp.

To get the best quality seafood, be sure to shop at a quality market. Depending on the size of the store you can probably get fresh seafood most days of the week except on the weekends. Most distributors don’t make deliveries over the weekend, not even in L.A. Delivery schedules make Tuesday or Wednesday your best bet.

Easy Shrimp Scampi Recipe

You can easily make shrimp scampi at home that will rival your favorite restaurant. The key is fresh ingredients and not over cooking the shrimp. It should cook no longer than two to three minutes. Correct cooking times for seafood is one of the best lessons provided by culinary schools in Los Angeles.

Ingredients:

  • 1 lb. of jumbo shrimp, shelled and deveined. Fresh and not frozen is best.
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of extra virgin olive oil
  • 6 cloves of garlic, minced
  • ¼ cup dry white wine or vermouth
  • Juice from a half of lemon
  • 2 teaspoons chopped parsley
  • Kosher salt
  • Fresh, ground black pepper

Preparation:

  • Heat a large skillet over medium heat
  • Lightly season the shrimp with the salt and pepper
  • Add butter and oil to skillet and let the butter melt
  • Add the garlic and stir
  • Turn the heat to medium high
  • Quickly add the shrimp in a single layer. Be sure not to overlap them or they won’t cook evenly
  • Cook for two minutes
  • Turn the shrimp and cook for one minute
  • Remove the shrimp to a serving dish but leave liquid in the pan
  • Add the wine and lemon juice and boil the liquid for about a minute or until it starts to thicken a little
  • Stir in the parsley and pour the sauce over the shrimp
  • Salt and pepper to taste and toss the ingredients

Serve as a main course with a salad and rice pilaf or couscous for a delicious light dinner.

This article is presented by Le Cordon Bleu College of Culinary Arts in Los Angeles. Le Cordon Bleu College of Culinary Arts in Los Angeles offers culinary arts and pâtisserie and baking training programs in Los Angeles, California. To learn more about the class offerings, please visit Chefs.edu/Los-Angeles for more information. 

Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures.  Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.

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