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
Servings: 15 servings
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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
Hint:
Nutrition Facts
Karen's Skewered Shrimp Scampi Appetizer
Amount per Serving
Calories
102
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
50
mg
17
%
Sodium
312
mg
14
%
Potassium
69
mg
2
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Sugar
0.4
g
0
%
Protein
5
g
10
%
Vitamin A
294
IU
6
%
Vitamin C
4
mg
5
%
Calcium
29
mg
3
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.