Clarke's Shrimp Scampi. Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.
In a large skillet, melt butter with olive oil. Great recipe for Clarke's Shrimp Scampi. I wrote this recipe out on his birthday and In his memory! You can have Clarke's Shrimp Scampi using 10 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Clarke's Shrimp Scampi
- Prepare 1 lb of Shrimp (raw, cleaned, deveined, and shelled).
- It’s 2 tbsp of Butter.
- Prepare 2 clove of Garlic (diced).
- You need 2 of Shallots (diced).
- You need 1/4 cup of Sun dried tomatoes (diced).
- It’s 1/4 cup of chicken stock.
- You need 1/4 cup of Very dry sherry.
- You need 1 tbsp of Capers.
- It’s 1 dash of Lemon Juice.
- You need 1 dash of Parmesan cheese.
I hope you all enjoy it as much as my family does! With no restaurants to visit for shrimp scampi. Or Melissa Clark's big-flavored fish cakes with herbs and chiles. Shrimp Scampi Melissa Clark creates a classically tasty shrimp scampi.
Clarke's Shrimp Scampi step by step
- Melt butter in a large sauce pan over medium heat. Stir in garlic, shallots, and sun-dried tomatoes, stir until ingredients have become soften.
- Stir in very dry sherry and chicken stock. Bring to a boil. Add shrimp and cook until shrimp are pink.
- Turn down heat to low and stir in capers and some lemon juice.
- Serve hot over linguine and sprinkle with Parmesan cheese!.
She's a nice Jewish girl from New York and her recipes are just wonderful." – My dad, on Monday night. This shrimp scampi recipe is a crowd pleaser. I like a lot of sauce, especially to toss with pasta. Just let it simmer on the stove while you prep the rest of the ingredients. And I reserved some pasta water.