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Simply Scampi

January 10, 2012 by Mary Anne Rittenhouse 16 Comments

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Mary Anne here. As I write this, the wind is positively roaring outside my window; the thermometer has plummeted into the single digits and the windchill factor boasts a cool minus 8. It’s this time of year when my body – revolting against well-intentioned New Year’s resolutions – craves all things butter. And what better way to indulge than with a toasty-hot, buttery dish of scampi?

This is one of those meals that is about as quick to prepare as canned soup, and the variations are practically limitless. I decided to go “Atkins” with my rendition by digging into the dish sans rice or pasta, and it is, like its title, simply shrimp scampi – a mixture of garlic, shallots, olive oil, lemon juice, wine, and sweet butter with a healthy dose of red hot pepper flakes and some fresh cilantro for good measure. Need I say more? Stay warm on these wicked wintry nights!

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Simply Scampi
Serves 4

Ingredients:
1 lb large shrimp (about 25 per lb.), peeled and de-veined – $8.99
¼ cup olive oil – stock
1 large shallot, finely chopped (scant ½ cup) – $0.39
4 cloves garlic, minced – stock
¼ to ½ Teaspoon dried red pepper flakes – stock
2 Tablespoons lemon juice – stock
1/3 cup dry white cooking wine – stock
6 Tablespoons sweet butter, sliced – stock
½ cup fresh cilantro, chopped – $0.99
salt and pepper to taste
Grand Total Assuming a Well-Stocked Pantry: $10.38
Total Per Serving: $2.59

Directions:
1. Heat the olive oil in a large sauté pan. Over medium-high flame, sauté the shrimp, turning once, until opaque, about 2 minutes total. Using a slotted spoon, transfer the cooked shrimp to a plate and set aside.

2. Add the shallot to the pan and sauté until translucent, about 4 minutes. Add the garlic and continue cooking an additional 2 minutes.

3. Stir in the wine, lemon juice, red pepper flakes, salt and pepper. Cook over high flame for just a minute or so, stirring constantly.

4. Add the sliced butter to the mixture, stirring until melted and incorporated. Remove from the heat and add the shrimp, tossing well to combine.

5. Divide scampi equally between 4 plates and sprinkle with cilantro.

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Filed Under: Entrees, Gluten-free, Last-Minute Meals, Recipe Index, Recipes Under $20, Seafood Tagged With: basics, cooking, entertaining, fall, family, food, Recipes Under $10, Seafood, Summer, winter

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Cheryl says

    January 10, 2012 at 11:14 am

    This should counteract the potato-apple soup I made yesterday. All carbs and I am on a low-carb diet!

    Reply
  2. Deanna says

    January 10, 2012 at 12:10 pm

    I love shrimp scampi, but I don’t think I could eat this without pasta. Or maybe a bed of spinach to soak up all the yummy sauce.

    Reply
  3. Amanda @ Once Upon a Recipe says

    January 10, 2012 at 1:48 pm

    Wow, this looks so yummy! I’m not sure I would be able to resist spooning it over a hefty helping of angel hair pasta!

    Reply
  4. Jeanette says

    January 10, 2012 at 6:08 pm

    Going to have to try this for my kids – I think they would love it!

    Reply
  5. Lana @ Never Enough Thyme says

    January 10, 2012 at 8:10 pm

    Oh, my gosh. I just finished dinner, I’m stuffed, and all I want is a big plate of shrimp scampi. Probably one of my very favorite ways to prepare shrimp! And fantastic in any weather 🙂

    Reply
  6. Krista {Budget Gourmet Mom} says

    January 10, 2012 at 8:44 pm

    This looks positively delicious! Shrimp Scampi is one of my favorite seafood dishes. How could one resist all those beautiful shrimp dripping in butter!?

    Reply
  7. TraceyJoy says

    January 11, 2012 at 7:41 am

    simply easy and ohhhhh so good. Why go out to that popular restaurants (RL…wink) when you can make it at home I bet this one will taste better!!! Sat.night dinner is ready for me. Think I may do rice pilaf and toss salad along with this scampi.

    Reply
  8. Mandy - The Complete Cook Book says

    January 11, 2012 at 9:28 am

    Simply sensational!
    🙂 Mandy

    Reply
  9. agnesleporealiberto says

    January 11, 2012 at 4:25 pm

    This recipe is for ME_E ! YUMMIE !xxxooo

    Reply
  10. Jersey Girl Cooks says

    January 12, 2012 at 10:34 am

    Love this meal!

    Reply
  11. Diane {Created by Diane} says

    January 13, 2012 at 11:24 pm

    Shrimp scampi is one of my favorites, this looks delicious!

    Reply
  12. Tabitha @ Glitter & Ganache says

    January 14, 2012 at 12:09 pm

    Those shrimp are just the perfect vehicle for that buttery goodness aren’t they?!
    This looks ridiculously delicious and as a new reader, I LOVE how you include the prices
    in your recipe- really puts the feast in perspective!

    Reply
  13. Rhonda says

    January 14, 2012 at 8:24 pm

    I never get tired of shrimp scampi and I would be just fine with a big bowl of shrimp sans pasta or rice! Never tried cilantro with it, I adore cilantro so I ‘m sure I would enjoy it.

    Reply
  14. Sherry says

    January 16, 2012 at 2:30 pm

    Great to sample your blog! and to find a classic like this. We sometime forget about the wonderful old standards. Thanks for the memory. Stay warm & best from Montecito, California (where it is a cold day by our standards maybe 62?)

    Reply
    • feastonthecheap says

      January 16, 2012 at 6:59 pm

      So glad you found us! And it is certainly cold here on the East coast – a nippy 21 degrees this morning, but we’re promised a warmer week. Enjoy that balmy 62!!

      Reply
  15. Liz says

    January 16, 2012 at 4:56 pm

    Who needs rice or pasta? I just want a plate full of these gorgeous shrimp! YUM.

    Reply

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