|Posted by Stephen Romero on May 22, 2010 at 6:53 PM|
6 tablespoons unsalted butter
6 tablespoons extra-virgin olive oil
4 tablespoons Ristras de Santa Fe Green Chile Flakes
4 medium garlic cloves, finely chopped
2 medium shallots, finely chopped
1 pound medium fresh shelled and deveined shrimp
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh Italian parsley
3/4 teaspoon salt
3/4 teaspoon white pepper
Juice of 1/2 lemon
In a large skillet over medium heat, melt the butter with the olive oil. As soon as the butter has melted completely, swirl it together with the oil and add the chile flakes, garlic, and shallots. Sauté, stirring continuously, for about 1 1/2 minutes.
Add the shrimp and sauté until pink and firm, about 1 1/2 minutes longer.
Stir in the cilantro, parsley, salt, and pepper. Sprinkle with the lemon juice.
Serve the shrimp immediately.
How to Serve Shrimp Scampi
The shrimp scampi can be served just as it comes from the pan, spooned onto serving plates and offered along with plenty of good, crusty bread to soak up the juices.
It's also delicious spooned over steamed white rice or cooked pasta, either of which will help guests enjoy every last drop of the delicious sauce.
Note: 2 tablespoons Ristras de Santa Fe Green Chile Powder or
4 finely chopped, roasted fresh green chiles or
For a distinctive smoky southwest flavor
1-2-teaspoons Ristras de Santa Fe Chipotle Powder
May be substituted for green chile flakes