Shrimp Scampi

I try to keep Key West Pink Shrimp in my freezer for quick dinners.

Their pink color is from the pink coral sand they feed on in Key West. They have a firm texture and great flavor.

Shrimp Scampi

Most shrimpers flash freeze shrimp when they catch them, so keep them frozen until you are ready to eat them.

I don’t recommend buying thawed shrimp and then refreezing them and then thawing them again.

If you buy thawed shrimp eat them that day.

Shrimp Scampi

John peeled and cleaned these for me. You can tell by how well organized they are.

I didn’t plan to tell you about this meal (which is why there aren’t any prep pictures) but then John said, “You need a picture of that!”

…and then he handed me the camera.

Shrimp Scampi

I sautéed shallots and garlic in butter, added the juice of a lemon, more cold butter, the shrimp, salt & pepper, and more cold butter.

If I had to guess it was the smell that piqued his interest more than anything.

Shallots and garlic cooking in butter pique the interest of dead people.

I am sure of it.

Once the shrimp were cooked, I tossed in a bunch of tarragon.

Shrimp Scampi

Most people use flat leaf Italian parsley with shrimp scampi, but I love tarragon with shellfish.

This is one of the easiest meals out there.

You could toss the scampi with pasta or eat it just like this.

Shrimp Scampi

We ate it just like this with fresh baked sourdough bread.

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3 Responses to Shrimp Scampi

  1. Chris says:

    Yeah, you HAVE to have crust bread to soak up all that buttery goodness when it is all said and done. When we made this, my wife and I ended up even wiping bread on the saute pan after dinner just so it wouldn’t go to waste. (Now all that bread might go to waist, but that’s another matter)

  2. Hahaha! We do the same thing!! :)

  3. Oh man, I was going to make chicken parm tonight but I totally want to make this instead!

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