Everybody loves their classic scampi, right? Fat, succulent shrimp sautéed in rich buttery, garlicky, lemony sauce with a splash of white wine, and topped with a sprinkling of parsley and parmesan. It’s perfect in itself! We cook it all the time.
Many scampi aficionados would scoff if you add or subtract anything to it. But at the Beisers’ we experiment with our classics all the time. A few years back, my husband tweaked it just a little by adding some extra Cajun flavors for one special dinner. It was AAAmazing! That was Valentines 2017… ❤ We want to share this recipe with you this year so you can try it this coming Friday!!
Ingredients
4 Tablespoons butter
1 large onion , diced
1 rib celery , diced
1 green bell pepper , diced
2 cloves garlic , minced
½ teaspoon salt
1/2 teaspoon thyme
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 Tablespoon flour
1/3 cup dry white wine (optional)
1 15 oz can diced tomatoes , or about 1 ¼ cups peeled and diced fresh tomatoes
1 cup chicken stock
2 bay leaves
Hot pepper sauce, such as Tabasco , to taste
2 lb large uncooked shrimp , (about 32)
6-8 cups hot cooked rice , for serving
2 green onions , chopped, for garnish
Instructions
Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
Serve over hot cooked rice and garnish with green onion.
Creole Shrimp Scampi
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
4 Tablespoons 4 butter
1 large 1 onion , diced
1 1 rib celery , diced
1 1 green bell pepper , diced
2 cloves 2 garlic , minced
½ teaspoon salt
1/2 teaspoon 1/2 thyme
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 Tablespoon 1 flour
1/3 cup 1/3 dry white wine (optional)
1 can 1 diced tomatoes , or about 1 ¼ cups peeled and diced fresh tomatoes
1 cup 1 chicken stock
2 2 bay leaves
Hot pepper sauce, such as Tabasco , to taste
2 lb 2 large uncooked shrimp , (about 32)
6 6 -8 cups hot cooked rice , for serving
2 2 green onions , chopped, for garnish
Directions
- Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned.
- In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes.
- Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes.
- Serve over hot cooked rice and garnish with green onion.
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