Don’t freak out. The ingredients list for this (very good) dish looks like there’s a lot going on; but really, it’s very simple and, like I said, very good.
Based on a recipe from Bobby Flay on foodnetwork.com, I made (of course) a few changes to suit my tastes and pantry; subbing celery seed for ground fennel, and thyme for tarragon – I am not a fan of the licorice flavors. I was also, inexplicably, out of lemons to juice. Oh well, fresh orange juice worked a treat.
All that said, let’s go and make us a tasty batch o’ scampi!
INGREDIENTS
Marinade:
•1/2 cup veggie oil
•10 cloves garlic
•1/4 tsp red pepper flakes
•1 tsp celery seed
Butter Sauce:
•8 tbsp butter
•1/4 cup fresh orange juice
•1 tbsp Sherry Peppers Sauce*
•1/4 cup fresh chopped parsley
•1/2 tsp dried thyme
Other Stuff:
•1 lb shrimp, peeled and deveined
•Seasoned Salt
•Black pepper
•Freshly chopped parsley
*Or, try one tablespoon of sherry and some of your favorite hot sauce, to taste
Note: the marinade is made in a mini food processor (a wicked handy tool that you won’t realize you need (make your own mayonnaise in a snap!) until you have one). If you don’t have one, use your blender.
Combine the marinade ingredients together in your mini processor and pulse until the garlic is nicely minced. Pour this over the shrimp in a gallon sized zipper bag, flip to coat the shrimp evenly, then stash in the fridge for 30 minutes while you get the grill prepped and make the butter sauce made.
Heat your grill to high, then combine the butter with the orange juice, Sherry Peppers Sauce, parsley, and thyme in a pot and set on the side of the grill to melt – or – just melt over a low flame on top of the stove. Stir to mix once the butter is melted, then keep warm on the back of the grill or your stove.
Remove the shrimp from the marinade (discard the marinade) and season with the seasoned salt and pepper.
Note: we have a basket gadget that allows us to arrange the shrimp in a single layer on the grill. If you don’t, try spearing the shrimp on skewers for ease of turning.
Grill the shrimp for two minutes, then flip and grill for another two minutes. You want them pink and slightly charred, but they do not have to be “done” since they will finish cooking in the butter sauce.
Add the butter sauce and the shrimp to a large skillet, toss, and cook over medium high heat for one minute.
Transfer the shrimp to a serving platter, top with freshly chopped parsley, and serve.
Yum.
We had ours with Spanish rice (from a box – you gotta choose your battles, and this La Preferida mix was not bad)) and one of my absolute favorites; French Peas à la Julia Child.