Shrimp Scampi with Deli Sautéed Spinach
My shrimp scampi recipe was posted years ago. But I always thought something was a bit off about it. I finally figured out that it was the Worchester Sauce. Worchester Sauce and shrimp are not flavor pals, so I’ve taken it out.
This recipe below is tried and true but I did it another way this time:
a. Bring some chicken broth to boil and drop in the shrimp. Simmer the shrimp for one minute.
b. Let shrimp cool to the touch and then halve them length-wise with a sharp paring knife (if using small shrimp, don’t bother).
c. In a cast iron skillet, do steps 3, 4 and 5.
d. When the sauce is done, add the shrimp to the skillet and simmer briefly to reheat the shrimp
e. Spread on the shredded feta cheese.
f. Now, using your Iwatani kitchen blow torch, melt the cheese and lightly scorch the shrimp and sauce.
g. Serve hot in the skillet with added veggie.
Note: The Iwatani Kitchen Torch is more than a gadget. For example, doing this dish in individual ramekins for a crowd is easy with a torch–just line them up and scorch them. But getting six or eight ramekins in and out of an oven (Step 9 below) is a hassle.
BAKED SHRIMP SCAMPI WITH FETA CHEESE
Yield: 4 servings entrée, or 8 servings hot appetizer
- 4 large shrimp (11-15 count), shelled and deveined
- 1/3 lemon, juiced
- 3T EVOO
- 1 large shallot, finely diced
- 1 C dry white wine (1/2C if for appetizer)
- 3-4 large garlic cloves, pureed
- 2t dry mustard
- 1t Italian seasonings or herbes de Provence
- TT pepper, no salt
- 5oz feta cheese, shredded
- fresh parsley leaves or chives for garnish
1. Preheat oven to 450F
2. Briefly marinade shrimp in lemon juice
3. Sweat shallots in EVOO to translucent, add garlic
4. Add seasonings and wine
5. Simmer and reduce, about 5 minutes
6. Spoon some sauce into large baking dish or 8 ramekins
7. Add shrimp and cover with remaining sauce
8. Spread on cheese
9. Bake until shrimp are done and cheese is melted, about 10 minutes
10. Garnish w/ parsley and serve over buttered pasta
