Bower Hill Recipes - Fish & Seafood

Shrimp Scampi - Recipe courtesy Emeril Lagasse

Ingredients
  • 1/2 cup Shrimp Stock - recipe at bottom. Should be made ahead.
  • 2 lbs shrimp - peeled & deveined - tails left on
  • Salt and freshly ground black pepper
  • Olive oil
  • 1 small onion, sliced thinly
  • 2 Tblsp chopped garlic
  • 1 lemon, juiced
  • 1/2 cup white wine
  • 2 Tblsp cold butter
  • 2 Tblsp chopped parsley leaves
  • Lemon slices, as garnish
  • Rice, as accompaniment
Season the shrimp thoroughly with salt & pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan.

Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside.

Add the onions and saute until they just begin to soften, about three minutes. Add the garlic and cook another 30 seconds.

Add the lemon juice, shrimp stock and white wine, and reduce by two thirds, about five minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice.


Shrimp Stock
  • 1 & 1/2 pounds shrimp shells
  • 1 cup coarsely chopped onion
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 tablespoon coarsely chopped garlic
  • 1 bay leaf
  • 1/4 teaspoon crushed black peppercorns
  • 1 teaspoon salt
  • 2 & 1/2 quarts, plus 1 cup cold water
Directions

Rinse the shrimp shells under cold running water and place them in a stockpot with the shrimp shells, onion, carrots, celery, garlic, bay leaf, peppercorns, salt, and water. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour.

When the stock is completed, strain the stockpot and immediately cool the strained stock using an ice bath of water and ice. Use the amount of stock you need, and refrigerate and/or freeze the remainder.



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