Shrimp Scampi
Ingredients: Frozen Large Shrimp, Jasmine Rice, Butter, Garlic, Celery Leaves · 30 min cook time · 585kcal · ~₩16,500
Ingredients
450g Frozen Large Shrimp, 1cup Jasmine Rice, 4tbsp Butter, 0.5head Garlic, 1bunch Celery Leaves, 1pinch Salt, 0.5ea Lemon, 2tbsp Olive Oil, 150g Linguine, 0.5cup White Wine, 1pinch Xanthan Gum, 1pinch Chili Flakes, 1pinch Black Pepper, 20g Pecorino Cheese
Instructions
1. Thaw frozen shrimp by submerging them in lukewarm water. This usually takes about 20 minutes.
2. Start cooking the rice. Melt a little butter in a hot pan, then add 1 cup of jasmine rice. Toast the rice for about a minute, then add 1.5 cups of water and a big pinch of salt. Turn the heat down to a low simmer and cover. Cook for 15 minutes.
3. Peel and chop half a head of garlic. Roughly chop a nice big bunch of celery leaves.
4. Peel the thawed shrimp. If the shrimp are 'deveined' but unpeeled, remove the shell and try to gently slide off the tail shell without tearing the meat. The dark line on the back is the intestinal tract, which is harmless if consumed.
5. For the rice scampi: Place a pan on medium heat and melt a little butter. Once hot, add half a pound of shrimp, ensuring they are in a single layer. Cook for 2-5 minutes, flipping them once the first side is visibly cooked.
6. Once the shrimp are just opaque all the way through, remove them to a plate. Add more butter (at least a tablespoon per portion) to the pan. Get it melting, then add the chopped garlic. Cook for a second to soften the garlic and take the edge off its flavor.
7. Add the celery leaves and the cooked shrimp back to the pan. Mix everything to coat, then remove the pan from the heat.
8. Serve the shrimp scampi over rice. Make a well in the center of the rice to hold the shrimp and any loose garlic butter. Squeeze fresh lemon juice over the top if desired.
9. For the pasta scampi: Place a deep pan on medium-high heat and add olive oil. Once hot, add half a pound of shrimp, ensuring they are flat and in a single layer. Cook the shrimp for about 3 minutes on one side until browned.
10. While the shrimp are cooking, add linguine to boiling salted water. Cook according to package directions (about 12 minutes).
11. Flip the shrimp using a wooden spoon to scrape them off the pan. Let the other side cook for about another minute via steam or direct heat. Remove the shrimp to a plate.
12. Turn down the heat. Add the chopped garlic to the pan and fry for a minute. Deglaze with about half a cup of white wine and a few drops of lemon juice. Reduce the liquid until almost dry.
13. Remove the pan from the heat to cool it down. Add 4 tablespoons of cold butter (2 per portion) and a tiny pinch of xanthan gum. Mix constantly, allowing the butter to melt in the residual heat of the pan. Add chili flakes and black pepper to taste.
14. Drain the cooked linguine, reserving about a quarter cup of the pasta water. Add the linguine and reserved water to the pan with the sauce. Stir to combine.
15. Add the celery leaves and cooked shrimp to the pasta. Heat everything back up briefly and integrate. Serve on a plate, using tongs to grab any stray shrimp. Grate Pecorino cheese over the top if desired.
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