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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2

A CookTale

Every country has its version of this simple shrimp dish. This one is titled, Southern Shrimp Scampi
credited to Kim Severson of the NY Times. Looks tasty and was tasty.

2 large Garlic Cloves, finely chopped
1/2 tsp Salt
1/2 tsp finely ground Pepper
1 lb Shrimp, 16-20 count
1/2 C Wine or Vermouth
3 TB Butter
2 tsp Lemon Juice
2 TB chopped Italian Parsley
1/4 tsp Red Pepper Flakes


1. In a bowl, toss Garlic, Salt and Pepper with the Shrimp, which may be refrigerated, well covered for a few hours.

2. When ready to cook, heat EVOO in a large sauté pan over high heat until it shimmers, then add Shrimp and move shrimp around in the pan for little over a minute, or until the color just begins to turn from translucent.

3. Remove Shrimp, reduce heat to medium-high and add Wine, scraping up any bits in the pan. Cook for a few minutes to reduce, then add Butter and swirl the pan to melt.

4. Put Shrimp back into pan, stir about at most a minute to finishing cooking and add Lemon Juice.

5. Remove to serving dish, sprinkle with Parsley and red Pepper Flakes, adding more Pepper if desired. Serve over Rice or Pasta or as is.

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