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Shrimp Scampi with Hot Bistro Oil

Ingredients
  • 1 pound large (16-20 count) shrimp, shelled* and de-veined
  • 2 tablespoons Bistro Blends Hot Bistro Oil
  • 2-3 tablespoons butter
  • Salt
  • 3-4 garlic cloves, slivered, or 1 Tbsp. minced garlic
  • For additional heat : add 1/2 to 1 teaspoon red pepper flakes
  • 1/2 cup white wine
  • 2 tablespoons finely chopped parsley
  • Freshly ground black pepper to taste
  • 1 Tbsp. lemon juice
Steps
  • Heat a sauté pan on high heat. Reduce the heat to medium-high and add the Bistro Blends Hot Bistro Oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. If using unsalted butter, sprinkle with salt. Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
  • As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil, and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.

* Whether you prepare the shrimp shell on or off is really up to you. Cooking the shrimp with the shells still on will impart more flavor, but they are much messier to eat. Shelling the shrimp before cooking them will make the shrimp a lot easier to eat and you can save the shells for shellfish stock if you want.

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