I just made myself some pasta for dinner and was wondering what would go well with it, when shrimp scampi came to mind. I also wanted a local touch to it, so I added some chadon beni to the dish. Gotta love our Trini flavours! If you do not have chadon beni, cilantro can be used as a substitute. The flavour of cilantro is a bit milder than chadon beni, but again, you can adjust your seasonings to suit your tastes. I had no white wine on hand, so I substituted it with some freshly squeezed lime juice, which I have to say, I actually prefer! Now that dinner is done, here’s the recipe for you, and sadly for me, back to my studies. 😦
Recipe:20 large shrimp – peeled, deveined and washed 3 teaspoons chive – chopped 1 teaspoon chadon beni (cilantro) – finely chopped 3 cloves garlic minced 1/4 teaspoon black pepper 1/2 teaspoon salt (adjust to taste) 2 tablespoons salted butter 1 teaspoon lime juice. 2 tablespoons chicken stock or vegetable stock
Tip: Before we begin, I recommend that you cook the shrimp in 2 batches. This is so the temperature of the skillet does not drop while cooking, and we end up with steamed shrimp instead of the sautéed shrimp we’re actually looking for.
- Season the shrimp with 1 teaspoon chive, 1 teaspoon chadon beni, 1 clove minced garlic and ½ teaspoon salt and allow it to marinate.
For each batch:
- Add 1 tablespoon of butter to a skillet and allow it to melt on a low heat.
- Add 1 clove of minced garlic, 1/2 teaspoon lime juice, one teaspoon garlic and one tablespoon chicken stock and simmer for about 30 seconds.
- At this point I recommend that you turn the heat up to high and then add the shrimp.
- Heat the shrimp through until pink, but not over cooked. I would say about a 45 seconds to 1 minute on each side. The last thing you want is a rubbery textured shrimp.
- Remove from the heat.
- Rinse out the skillet. Remember you want to start with a clean skillet for each batch as butter tends to burn fairly easily.
- Repeat above steps for the second batch.
As usual, enjoy!