SCAMPI

First there is a huge difference between scampi and shrimp … here’s an Italian video

Italian scampi are very much like langostinos, but most constructs in the US use shrimp and no matter which you use remember to save the shells for stock. Saffron is expensive in your local market but sells for about $70 an ounce from restaurant grocery providers and much cheaper on line … It’s well worth it. The hotter your saute pan the more flavor you’ll coax out of the shrimp just watch for the possible flame when you throw the prawns in.

Tutorial away for shrimp scampi

1 pound langoustines or large prawns peeled and cleaned

1 pinch of saffron threads – optional – you could use achiote powder

1 teaspoon red onions, minced

1 teaspoon garlic, minced

3 ounces white wine

2 ounces butter, unsalted, chilled

To taste salt/pepper or shrimp base – dried shrimp

 

  • Place shells in small sauce pot, bring to a simmer remove from heat and strain, return to pot
  • Add a pinch of saffron stems to the shrimp fumet and let steep then make a thin sauce using a roux or corn starch slurry.  Adjust seasoning with granulated shrimp base.  Reserve
  • Dredge the shrimp in seasoned flour and sauté in a HOT pan with olive oil until just opaque
  • Quickly add onion and garlic and sauté 1 minute
  • Deglaze with white wine then simmer 1 minute
  • Add 3 ounces prepared shrimp sauce
  • Remove from heat
  • Whisk in butter till incorporated
  • Add salt/pepper, or granulated shrimp base to taste
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