Sautéed Shrimp in a Hearty Garlic Herbal Butter Sauce Skewered with a Cube of Sourdough Bread to Soak up the Flavors – yum!
I’m loving how the toasted bread cube sits in the perfectly delicious (and easy) scampi sauce. Who is going to resist these??
A Simple Scampi Sauce – I’ve added a boost of flavor with fresh herbs, scallions and jalapeño.
The perfect Holiday or Party Appetizer!
Everyone loves a good Scampi dish, so I’ve created an appetizer ~ all the flavors you love in a pick-up skewer!
Perfect for Thanksgiving – Christmas, New Year’s Eve or any party. Quite and impressive looking dish, and trust me… easy to prepare!
I’ve added a good dose of herbal flavors with Rosemary, Thyme and Parsley – and also tossed in some jalapeño and scallions for a depth of flavor.
To Make:
Sauté the shrimp marinated in a little grated garlic, evoo, thyme leaves and fresh cracked pepper. Remove and add garlic, seasonings, white wine and lemon juice. Reduce for one minute, then swirl in cold butter until the sauce has beautifully emulsified. Viola!!
The cooked shrimps are simply skewered with a toasted sourdough bread cube on the bottom. Add the warm sauce to a serving platter and top with the tasty skewers. Shower with plenty of chopped parsley and serve.
See Recipe for tips on making ahead of time and reheating.
Happy Holidays!!
Karen
Also see: Holiday Hors d’oeuvres – From Latkes to Tapas
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Karen’s Skewered Shrimp Scampi Appetizer
Sautéed Shrimp in a Hearty Garlic Herbal Butter Sauce Skewered with a Cube of Sourdough Bread to Soak up the Flavors
Ingredients
Shrimp:
- 1 pound raw shrimp, I used Florida Pink Shrimp, fresh not frozen, about 15 per pound
- 1 1/2 teaspoons garlic, peeled, finely grated (or minced)
- 2 teaspoons extra virgin olive oil
- 6 grates freshly cracked black pepper
- 1 teaspoon fresh thyme leaves
Bread:
- 2 cups 2 cups sourdough bread cubes, 1″ x ½” crusts removed
Scampi Sauce:
- 2 tablespoons extra virgin olive oil
- 3 medium garlic cloves, peeled, sliced thinly
- 1 teaspoon jalapeño, minced
- 1/3 cup dry white wine
- 3 tablespoons fresh lemon juice
- 1/4 cup scallions, white & light greens, thinly sliced on the diagonal
- 1 tablespoon fresh rosemary leaves, lightly chopped
- 1 tablespoon fresh thyme leaves, lightly chopped
- 6 tablespoons cold unsalted butter, I use organic
- 3/4 teaspoon sea salt
- 2 tablespoons fresh parsley leaves , lightly chopped (for garnish)
Instructions
Clean and Marinate Shrimp:
- Clean and devein shrimp, remove tail. Add to a bowl with 1 1/2 teaspoons grated garlic, 2 teaspoons olive oil, 6 grates of cracked pepper and 1 teaspoon thyme leaves. Cover, refrigerate 20 minutes.
Sourdough Bread Cubes:
- (Look for thick sliced bread, or cut from a loaf.)Place the bread cubes on a rimmed baking tray to fit. Place in a preheated 350 degree oven and toast for 5 – 7 minutes until lightly golden around the edges. Do not crisp until hard, just lightly golden. Set aside.
Shrimp and Scampi Sauce:
- Heat a 12 – 14″ skillet with 2 tablespoons olive oil – set heat to medium-high. Add the marinated shrimp. Let lightly brown on first side – do not stir! Cook for one minute. Turn the shrimps over with tongs, let lightly brown on second side – do not stir! Cook for one minute.Remove shrimps to a plate. Shrimp should be just cooked through.* Will have brown bits in the pan.
- Add 2 tablespoons of olive oil, raise heat to low-medium. Add sliced garlic and jalapeño. Stir one minute. Add white wine and lemon juice. Bring to a boil, stirring for one minute – stirring up all browned bits, until slightly reduced. Add scallions, rosemary and thyme – stir.
- Add cold butter, 2 tablespoons at a time – swirl in, using a fork. Continue with the rest of the butter (6 tablespoons in all) until the sauce has emulsified. Do not raise heat, as the sauce could “break.” Stir in sea salt.
- Skewer the Bread Cube and Shrimp: Using a 4″ skewer, add a bread cube and shrimp on top, continue until all are used. (Extra bread cubes can be served on the side to soak up more sauce.)
- Hint: the skewers will lie flat on the sauce – do not let the skewer extend too far below the bread.
To Serve:
- Add warm sauce on a serving platter. Add Bread/Shrimp Skewers on top. Garnish all over with chopped parsley.
Making ahead of time:
- Reheat sauce, if too thick add a tablespoon more of lemon juice or hot water.*Slightly undercook shrimp. Before serving, gently reheat the shrimp in a stick proof skillet until just heated through. Make skewers – add on top of the warm sauce on a platter, garnish with chopped parsley.
- Serve with plenty of napkins and small plates on the side.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 102kcalCarbohydrates: 3gProtein: 5gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 50mgSodium: 312mgPotassium: 69mgFiber: 0.4gSugar: 0.4gVitamin A: 294IUVitamin C: 4mgCalcium: 29mgIron: 0.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Home runski
These look absolutely delicious! Making croutons yourself is so darned delicious that I could eat a whole loaf that way…lol! You’ve paired my favorite things in this recipe and I can’t wait to try it. Thank you for posting it!
Thank you! I must say I agree – who doesn’t love garlicky shrimp soaking into toasted bread?
Enjoy – let me know when you try it 🙂 Karen
I made this recipe yesterday, thought it looked very creative. Wonderful! Clear instructions for steps involved. I made the sauce ahead of time and it reheated (low heat) very well. Love the scampi sauce, not too rich. The perfect appetizer.
Thank you Jonathan. Happy you loved the recipe. My go-to appetizer – everyone devours these! ?Karen
I made this dish ahead of time and was the most special thing I served at a holiday party.
Really thought me how to make a good scampi. Very creative serving as an app with crouton and skewer! So happy I found this recipe. Love your other appetizer recipes and your photographs are beautiful. Thanks, Martha.
Hi Martha – thank you, so happy you loved this recipe! Happy too you had success making ahead of time 😀Karen