shrimp scampi is always a favorite, and so easy!
- 2 pounds shrimp, peeled and deveined
- 1/3 cup olive oil
- 1/3 cup vermouth
- 2 large cloves garlic, crushed
- 3/4 teaspoons salt
- 1/2 teaspoon freshly ground pepper
- 3 tablespoons chopped fresh parsley
- 3 tablespoons fresh lemon juice, about 1 large lemon
Preparation:Heat oil over medium low heat in a large skillet. Sauté shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir and serve with toothpicks as an appetizer.
- 12 jumbo tiger shrimp/prawns, OR 15-18 large shrimp/prawns, preferably with shells still on
- optional: if your shrimp are smaller, you may need tin foil, banana leaf, or skewers
- garnish: handful of fresh coriander and wedges of fresh lime
- GARLIC SAUCE:
- 4 Tbsp. soy sauce
- 4 Tbsp. oyster sauce (I like Golden Dragon Brand)
- 1 Tbsp. fish sauce (available by the bottle at all Asian/Chinese food stores)
- 2 Tbsp. loosely packed brown sugar
- 6-8 cloves garlic, minced
- 1 Tbsp. lime juice
- 1/2 tsp. cayenne pepper (can be omitted for very mild shrimp)
- Mix the sauce ingredients together in a bowl. Set sauce aside.
- If grilling shrimp without shells, skip the next 3 steps. To Grill the Shrimp in their Shells: you'll want to open the shrimp/prawns so they lie flat in their shells on the grill. Leaving the shell in place, hold the prawn in your hand, so that it curls naturally into your palm. Or hold the prawn on a cutting board.
- Using a sharp knife, make a cut from the start of the tail (leave tail on), through the middle of the "belly" and down to the end of the prawn.
- Now turn the prawn over on your cutting board (so that its back is facing up). Use your palm to flatten it out by pressing down (gently). When you're done, the prawn should lie fairly flat (don't worry if the shell loosens slightly).
- Place the prawns in a flat-bottomed bowl or dish. Pour over the garlic sauce. Allow prawns to marinate in the sauce while you warm up the grill.
- If your prawns are jumbo or large enough that they won't fall through the grill, place directly on the grill. If your prawns are smaller, spread a piece of tin foil or banana leaf on the grill first, then place prawns on top. OR skewer the shrimp with satay/brochette sticks.
- Baste the prawns the first time you turn them with a little of the left-over sauce from the bottom of the bowl. Grill 3-5 minutes each side. Prawns are done when the flesh turns from translucent to pinkish-white (the shells turn a very attractive bright pink).
- Serve immediately. Note the shell actually makes them easier to eat (a nice finger food!). OR plate them up, adding fresh lime (or lemon) wedges on the side and a sprinkling of fresh coriander. Equally excellent on their own or with rice. ENJOY!
Let's get something straight, it's not a "shrimpeek," it's a "prawn."
The beautiful thing about this recipe is that it's so simple. It literally is just that -- throwing a shrimp on the barbie.k
Greeks tend to cook the prawn in its shell as this retains the moisture and the prawn cooks in it's own juices. Shelling the prawn does make things a little messier but that's just part of the fun!
The shrimp are great on their own or for the ultimate pairing, dip them in a homemade garlic basil oil.
- 1 kg of large shrimp, shells intact
- 1/2 cup of good quality extra virgin olive oil
- 1/2 lemon, juiced
- 4 cloves of garlic, minced
- 2 sweet basil leaves, finely chopped
- 1/2 tsp of sea salt
- A pinch of freshly ground black pepper
- Add the olive oil to a small mixing bowl with the lemon juice, garlic, basil, salt and pepper. Mix quickly to emulsify to the mixture. Set aside.
- Heat up the barbecue and throw on the shrimp. Cook one side for 1 minute. Turn and cook for another minute.
- Shell the shrimp, being careful not to burn your fingers, and dip in the garlic basil oil.