Skip to content

Shrimp scampi

  • 80 g Olive Oil
  • 4 Garlic Cloves, thinly sliced
  • 500 g Shrimp size 20-30/lb, peeled, rinsed and dried
  • 2 T Emeril's original essence
  • Fresh Parsley Leaves, chopped
  • Lemon Juice or Dry White Wine
  1. Cook garlic. Warm olive oil in a deep skillet over low heat. Add garlic and cook until golden.
  2. Cook shrimp. Increase heat to medium-high. Add shrimp and seasoning, and cook until they are pink all over, stirring in parsley a few minutes before fully cooked. Add lemon juice and cook 30 seconds more before removing from heat.
  3. Garnish with any remaining parsley leaves and serve.

You need only warm the shrimp if they come precooked.

  1. Bittman, Mark. How to Cook Everything. 10th Anniversary Edition. Boston, MA: Houghton Mifflin Harcourt, 2008. "Spicy Grilled or Boiled Shrimp." 574. ↩