Raise your hand if you like shrimp scampi. Us too. Shrimp scampi (usually) feels rich, refreshing, and refined, thanks to the lemon, butter, garlic and white whine usually associated with the dish. These Shrimp Scampi with Garlic Toasts are purely delightful and have a much lighter feel than their “atop-pasta” counterpart. You’ll begin with some large, good-quality shrimp, then add some of the aforementioned ingredients, plus red pepper flakes and herbs to liven things up a bit and, before you know it, you’ll be enjoying a healthful and super flavorful gift from the sea. With 15 minutes prep and 10 minutes cook time, you’re on your way to an easy but impressive appetizer (or light dinner) in two shakes of a shrimp’s tail.
Tips (unsponsored): We are pretty picky about shrimp. They must adhere to strict textural qualifications (be firm and gray when raw and really meaty – not grainy, for lack of a better word – when cooked. It’s hard to describe the textural difference between “good” and “bad” shrimp, but there truly is a distinct difference). They should smell of the sea but not bad. We are always happy with the raw shrimp in Costco’s frozen case. We also love Costco’s baguettes. If you’re like us and don’t drink alcohol but use small amounts to cook with, check your local grocery store for mini chardonnay bottles. Our local Walmart carries a six-pack of mini, plastic chardonnay bottles that are perfect for cooking – no wasting the rest of a big bottle or freezing in cubes required.
Have your kids help you squeeze lemons for juice. Be sure to draw attention to the beautiful fragrance of the lemon and herbs. As you prepare and enjoy these with those you love, teach them a few things about the ingredients they will be enjoying:
- Shrimp is a good source of copper, which strengthens your body tissue.
- The thing that gives shrimp their pink color can also help your skin look young.
- Garlic helps your body have healthy blood flow.
- Lemons have tons of vitamin C, which may make it harder to develop asthma.
“Scampi” are actually itsy-bitsy crustaceans that look something akin to lobsters. In America, Italian cooks replaced scampi for shrimp and kept with the name of “shrimp scampi.” Let’s learn a few things about Italy and it’s people:
- Vatican City is actually considered a country, and is the smallest in the world.
- TONS of people visit Italy each year, making it the 4th most-visited country in the world.
- The very first battery was invented by an Italian by the name of Volta in the 1800’s.
Adapted slightly from: Shrimp Scampi Toasts
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, chopped
- Kosher salt
- Pinch of red pepper flakes
- 8½ -inch-thick slices crusty bread
- 1¼ pounds large shrimp, peeled and deveined, tails intact
- ¾ cup dry white wine or low-sodium chicken broth
- Grated zest and juice of ½ lemon, plus lemon wedges for serving
- ⅓ cup chopped fresh parsley
- ⅓ cup chopped fresh chives
- Preheat the broiler. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, ½ teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
- Place the skillet with the remaining garlic mixture over medium-high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Cook until the shrimp are just pink. Transfer the shrimp with a slotted spoon to the bowls.
- Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.
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