Your Fool-Proof Guide to Shrimp Scampi

Shrimp Scampi Photo

On April 29, we celebrate the delicious dish known as Shrimp Scampi. We’re not sure why Shrimp Scampi Day was created, but we’re sure glad it was. While Shrimp Scampi is a relatively easy dish to cook, it can also be full of flavor and highly satisfying. Here are four simple tips and tricks for Shrimp Scampi you can’t resist.

Wine About It. To start, pick out the perfect wine to use for both cooking and to pair with the dish. Look for a dry, white wine to contrast with the richness of shrimp. The crisp acidity of a dry Pinot Grigio or Sauvignon Blanc will be the perfect companion to your buttery dish. Make sure the wine is clean, dry and bright and you can’t go wrong.

Size Matters. Shrimp come in all sizes and the bigger the shrimp, the bigger the price tag. Shrimp is measured by the number it takes to fill up one pound. For example, a 16/20 label means there are 16-20 shrimp in one pound. Whether you’re choosing tiger shrimp, prawns, white shrimp, rock shrimp or any other variety, buy the freshest variety possible.

Peeler and DeveinerCut and Devein. If you’re serving a large amount of shrimp this summer, you want to be able to cut and devein your shrimp in the fastest possible way. The Prawnto Shrimperfect Cutter and Deveiner offers two types of deveiners so that you be the fastest and most profitable by cutting manual labor by 75% and cutting up to 3,600 shrimp per hour.

Sauté and Sizzle. Gather your ingredients and get ready to rock! Grab the white wine, garlic, butter, salt and pepper, olive oil, crushed red pepper flakes, basil and lemon…we won’t give you exact quantities because you don’t need a recipe (remember to cook a basket of pasta before cooking the shrimp). Press three to four garlic cloves through a garlic press and heat up some olive oil in a pan. Try a large sauté pan, such as the Winco 14” aluminum alloy pan, which is ultra-durable and dent-resistant.

Throw the shrimp in and let it start cooking. Add in the garlic, salt, pepper, crushed red pepper and a healthy splash of white wine. Flip the shrimp while doing this, and then remove from the heat within four to five minutes of adding the shrimp to the pan. Once you remove it from the heat, add in some butter and let it melt while swirling around the shrimp. Pour the shrimp and the buttery sauce over a plate of pasta, add a touch of basil and voila, you’re done!

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