Southern Shrimp Scampi
National Shrimp Scampi Day is here and it’s a dish that I prefer to cook at home as so many restaurants use entirely too much garlic for our taste buds. Don’t get me wrong, we love garlic but too much is just too much and we want to be able to taste the shrimp! Even when I fry our shrimp, I like a light batter on them versus a heavy one like a beer batter which again, can overtake the taste of the shrimp. We were even disappointed this weekend when we went to a soul food restaurant and was told that everything they cooked was fresh and not from a can or box. Well, husband had fried shrimp and I had fried chicken and neither was anything to write home about and the side dishes, well for cooking from scratch they just didn’t live up to our expectations. But I do think you’ll like this simple recipe for scampi and if it’s not garlicy enough for you, just add some more!
- 1 lb cleaned fresh shrimp
- ¼ lb butter
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped onion
- 1 tbsp minced garlic
- 1 tbsp lemon juice
- Salt to taste
- Hot sauce to taste, optional
- Melt the butter over medium-high heat and add the parsley and onions until the onions are translucent in color.
- Add the lemon juice and garlic and continue to cook for another 5 minutes.
- Add the shrimp and cook until the shrimp is opaque in color and slightly pink, about 5 minutes depending on their size.
- Be careful not to over-cook the shrimp lest they will become tough.
Serve over a bed of linguine or rice and enjoy!