Shrimp Scampi – garlic butter and olive oil sauteed shrimp scampi with lemon juice and white wine. This Hawaiian shrimp scampi recipe is so good | rasamalaysia.com
1 lb shrimp, headless, shell-on, tail-on, deveined
1/2 tablespoon all-purpose flour
1/4 teaspoon cayenne pepper
2 oz unsalted butter (1/2 stick)
1 1/2 tablespoon olive oil
5 cloves garlic, peeled and minced
2 tablespoons white wine
Salt, to taste
1/4 teaspoon sugar
1 teaspoon fish sauce (optional)
Squirts of lemon juice
1/2 heaping teaspoon freshly ground black pepper
Mix the flour and the cayenne pepper together in a big bowl. Add the shrimp to the bowl, toss a few times to coat lightly with the flour mixture.
Heat up a saute pan and add the butter. When the butter melts, add the olive oil. Stir in the garlic, lightly saute until aromatic before adding the shrimp into the pan. Saute the shrimp and then add the white wine, salt, sugar, and fish sauce (if using). Continue to stir until the shrimp is cooked through. Add a squirt or two of the lemon juice and the black pepper. Stir to combine well and serve immediately.
Shrimp Scampi – garlic butter and olive oil sauteed shrimp scampi with lemon juice and white wine. This Hawaiian shrimp scampi recipe is so good.
I love shrimp so it’s no surprise that I love shrimp scampi. It’s hard not to love plump, juicy and succulent shrimp coated with buttery and garlicky goodness, with a tint of white wine and the citrusy lemon juice.
One of my favorite shrimp scampi recipes is Hawaiian shrimp scampi, made famous by the Giovanni’s shrimp truck at Kahuku, in the north shore of Oahu island. If you have been to Hawaii, it’s very likely that you have tried the legendary shrimp scampi. It’s top of the list as a must-eat when you are in Oahu.
My shrimp scampi recipe is loosely adapted from this recipe. My recipe tastes very close to Giovanni’s shrimp scampi. It’s utterly delicious and best served with some cold beer. Enjoy!