Shrimp Scampi with Jalapeño 

One thing I don’t cook very often is seafood, and the reason behind that is because Kevin dislikes it. He has tried shrimp before, but the smell of raw shrimp makes him gag and he especially hates it’s “rubbery/slimy” taste. He’ll eat certain fish though if it doesn’t have a strong fishy smell, but it most definitely have to be cooked, which also means I never order sashimi, unless we are at an AYCE buffet.

Anyway, so back to shrimps! I’ve made shrimp scampi before, which came about when I was watching food shows and saw the Giovanni’s Shrimp Truck’s most famous shrimp scampi served with two round scoops of rice and a wedge of lemon. I recreated this dish sometime last year, and decided to have it again today, but this time, I decided to add slices of jalapeños for an added kick. It was as delicious as I last remembered, and although the jalapeños weren’t as spicy as I wanted, it was still pretty darn good. I added one whole jalapeño to the shrimps, so I’ll probably have to add a few more to satisfy my spicy taste!

INGREDIENTS

8-10 cloves of garlic, coarsely minced
1 jalapeño, sliced
15-20 shrimps, shell-on and deveined
lemon wedges
Pinch of salt
Extra virgin olive oil

Once your shrimp have been deveined and washed, ensure they are pat down with paper towel to dry, then place it in a medium bowl. In the bowl, also add a pinch of salt, minced garlic, and a few tablespoon of olive oil (or half olive oil and half melted butter). Allow it to marinade for few hours or overnight if you wish.

Once the shrimp has been marinated, heat a large skillet over medium-high heat. Ensure that the skillet is hot before you add about a tablespoon of olive oil, then add in the sliced jalapeños. Sauté until the jalapeños are just slightly turning colour, then turn up the heat before adding in the shrimp. Reserve some of the garlic from the marinade, which you will be sautéing separately as a “sauce”. Cook the shrimp by constantly mixing it, and until it becomes bright and the shell of the shrimp has become somewhat golden.

Add two scoops of rice into deep plate, and once the shrimp is done, add it into the plate. Now pour the rest of the garlic from the marinade into the pan and cook over medium to medium-high heat until it becomes browned, being careful not to burn the garlic. Spoon the garlic over the two mounds of rice and served with wedges of lemon.

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