This isn’t scampi as we know it – i.e. deep fried, served with chips and part of some 2 for £7 chain pub promotion. We found this recipe whilst trawling the internet for ways to use up some prawns we had. My girlfriend, who grew up in America, pulled this one out and stated that we must try it. I was a bit baffled at first, but Wikipedia set me straight.
In the USA, "scampi" is often the menu name for shrimp in Italian-American cuisine. The term "scampi", by itself, is also the name of a dish of shrimp served in garlic butter and dry white wine, served either with bread, or over pasta or rice, although sometimes just the shrimp alone. So there you go. Now to the important part…
Large shrimp (about 16 to 24)
Decent –sized knob of butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
Salt and pepper, to taste
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.