I used to stamp my little feet as a child when someone called me a shrimp. It drove me batty that I wasn’t a “big kid”. Time changes everything. Call me a shrimp as an adult and I’ll thank you, and then fantasize about buttery, garlicky goodness. I am the first to admit that I’ll get trampy for shrimp scampi. A note to the ladies: you too can put a man like myself under your spell with this dish. There’s something amazing about cooking shellfish in this velvet sauce that grants the chef the power of mind control. It’s been that way ever since I stole the recipe from a heavily guarded underground vault in Switzerland. Sure I am wanted by Interpol, but I did it all for you, dear reader. Who loves ya?
1. ½ cup of white wine
2. 1 teaspoon of salt
3. 2 tablespoons of butter
4. 1 pound of shrimp
5. 1 handful of chopped parsley
6. ½ a lemon worth of juice
7. 2 green onions chopped coarsely
8. 3 cloves of garlic chopped finely.
Melt the butter in a skillet on medium. Sauté the garlic (approx 2 minutes) then add the green onions, parsley and salt and cook it all down (approx 3 minutes)
Butterfly the shrimp and remove the shells (if necessary). Throw in the shrimp and cook until they pinken (approx 2 minutes). Squeeze in the lemon juice and white wine and cook until the liquid reduces (approx 3 minutes). Serve up on a plate plain or over some PASTA or RICE.