“Scampi” apparently refers to a specific type of Norwegian lobster! (http://en.wikipedia.org/wiki/Shrimp_scampi) Who knew? (Other than Thara.) The Americanized, use as a method of preparation, suddenly seems clunky and I’ll refer to this cooking method as “pwned” from now on.
As in, I sauteed some salt & pepper dusted shrimp with butter, garlic, white wine and lemon juice earlier this evening. I totally pwned them. (http://omnom.foobeh.com/?p=132) I’m always amazed how simple ingredients combine to produce a great dish. It’s improving, not perfect, and I learned a few lessons in the process.
1. Shrimp(s) Need Space! I like the texture and flavor when the shrimp are slightly seared along the edge and this is impossible if you’re stir-frying the shrimp. Rather, let them simply sit flat for 2-3 minutes in a pan of browning, melted butter & garlic. You’ll have to cook a few sets, setting each aside in a large bowl, but we need to remove the shrimp anyway in order to reduce the white wine & lemon juice! Take a few more moments and do it right. Done correctly, turn the shrimp only once after a few minutes. The shrimp should change from the dark blue-grey raw color to a light red/white with slight searing. If you have done this, then you are the best.
2. White Wine is Amazing. I’ve been increasing the intensity of the sauce and haven’t been disappointed yet. I’ve seen restaurants bolster the richness with butter, but I prefer the tang of white wine with lemon & pepper. Butter is great, but I want complexity. The more wine & lemon juice you reduce, the stronger the flavor will be. Add just a little bit more; it’ll be awesome, I promise.
4. There Is Never Enough Sauce. I served the Pwned Shrimp over white rice, which felt almost bland. Alas, I should have made more sauce! Rice or pasta is an excellent base for flavor; make sure you have some wine/butter mix left over.