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Simply Scampi

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!

Simply Scampi
Serves 4

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

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.