• Arthur Housley

Shrimp Scampi

We had our own version of Surf and Turf. I seared the steaks and cooked em in the skillet and on the special steak grill...but it was the surf that stole the show. This is such an easy dish to make, but make sure you don't overcook the shrimp. Put em in once the sauce is already cooking!


4 tablespoons of olive oil 4 tablespoons butter

2-3 cloves of garlic minced 2 shallots finely diced 1 pound shrimp, peeled and deveined

1/2 cup of dry white wine Kosher salt and freshly ground black pepper Juice of 1 lemon 1/4 cup finely chopped parsley leaves

2 tablespoons of celery leaves

2 tablespoons of garlic spread


In a large skillet, melt the butter and add the garlic and shallots over medium-high heat. Saute the shallots, garlic, celery leaves and you can add red pepper flakes if you can also add spice at the end...up to you.

After about 3 minutes add the olive oil and then the shrimp. While in the skillet, you should season the shrimp with lemon juice, salt and pepper. After 2 minutes, flip the shrimp and add the white wine. Let it all cook for another 3 minutes until the shrimp turn pink...again..don't overcook! This is 5 minutes...6 most with the shrimp in the pan.

Remove and use as a dish, you can also put it over pasta!

Add the chopped parsley for garnish.

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