Shrimp Scampi Gone Wild

Last week I cooked up a seafood feast, for one. I am making all those recipes The Nudge is not a fan of and I am going to enjoy every bite.

First up is Shrimp Scampi.

I like my shrimp crunchy around the edges and moist in the middle. I never get it the way I want in a restaurant. I have given up. I guess I will have to make my own.

Since I do not eat shrimp often, when I do, I am very picky.
First of all I buy local and my market has the most pitiful display of USA caught shrimp. The frozen ones were all from Asia and no matter how much my stomach calls out for shrimp, I buy USA (USA frozen counts).

I took my inspiration for crunchy coating from an Orange Chicken recipe I adore. The pieces of meat are coated in beaten egg whites, dusted with cornstarch and fried on very high heat for 1 minute, just enough to crunchify (yes, that's a word) the edges. Before they get overdone I remove them to a bowl and then stir it back into the sauce at the end to gently cook the interior.

I am sure that technique, usually used in a wok, is used with all the proteins in those Asian dishes we love so much. Why not take that technique and apply it to a well loved Italian recipe? After all, isn't Shrimp Scampi just a stirfry with olive oil, garlic and wine? Yes, it is doable and in as long as it takes to cook the pasta, the dish is done and on the table.

I can't remember the last time I ate Scampi. I get so wrapped up in blogging about "NEW" recipes, I neglect the old standards. Think about it, all that garlic and wine, what's not to love? It's the perfect foil for that crunchy shrimp that I just have to have.

I think I got lucky Neptune was listening and sent a shipment of U16 fresh USA shrimp to my market just for me (and no, I am not interested in any bridge).

Shrimp Scampi
Courtesy Emeril Lagasse with slight adjustments by me
Serves: 4 to 6

Ingredients
* 2 pounds fresh caught USA shrimp, peeled and deveined
* 1 egg white, beaten to soft peaks
* 1/4 cup cornstarch
* Salt and freshly ground black pepper
* Olive oil
* 1 small onion, sliced thinly
* 2 tablespoons chopped garlic
* 1 lemon, juiced
* 1/2 cup white wine
* 1/2 cup fish stock, clam broth or seafood base
* 2 tablespoons cold butter
* 2 tablespoons chopped parsley leaves
* Lemon slices, for garnish

Directions

1. Season the shrimp thoroughly with salt and pepper. Mix the egg white with the shrimp and then transfer to a storage bag that holds the cornstarch. Seal the bag and shake until all the shrimp is coated.
2. Heat a large saute pan over high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute, stirring constantly (or flipping) until just starting to turn pink, but not cooked through, and the edges are slightly browned.
3. Remove from the pan and set aside. Add the onions and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice, white wine, and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice or angel hair pasta.

Review: This was exactly what I wanted in a shrimp dish. Extreme flavor, perfectly cooked crispy shrimp and done in 30 minutes. I added 6 asparagus spears to the pan right after I add the shrimp back in. I am going to have to make this more often.

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