I’ve been meaning to try shrimp scampi for quite a long time, I love shrimp but it’s just recently that we get to enjoy it again because my husband said that it’s okay for him to eat shrimp again. Yay! But in moderation, of course. He has allergic reaction to shrimp or any seafood which shows on his skin but I guess he couldn’t take it anymore, life is too short to pass on every delicious shrimp dishes and decided to take the risk (only for the shrimp though because he likes it; crab and seashells-he’s okay without). He started to eat it again a little at a time and not frequently, with some antihistamine ready just in case. But so far, so good..no itching or sign of allergy whenever he eats it.
So now, I can try shrimp recipes that I’ve been itching to cook since. Shrimp scampi is one of them. It looks similar to gambas al ajillo which I just recently tried, especially since I used the leftover pitted black olives from it to this dish as well. It’s not in the recipe as well as the cayenne, siling labuyo (bird’s eye chili peppers) and rice. I have to add rice to quinoa to make it easier to eat especially for my little boy who loves his white rice so much. He really hates it when I cook black or brown rice or when I add turmeric to our rice but he has no choice but to eat it. I know in time, he’ll learn to appreciate it.:)
The recipe is adapted from Emiril Lagasse, to see the original recipe, click here.
Shrimp Scampi with Quinoa
Ingredients (click ingredient to buy it)
- 2 pounds shrimp peeled and deveined
- Salt and ground cayenne pepper
- Olive oil
- 2-4 pcs bird's eye chili peppers siling labuyo
- 2 tablespoons chopped garlic
- 1 lemon juiced
- 1/2 cup white wine
- 1/2 cup shrimp stock or water
- 2 tablespoons cold butter
- 2 tablespoons chopped parsley leaves
- Lemon slices for garnish
- For accompaniment:
- dried or fresh parsley leaves
- Cook quinoa according to package direction. Add dried parsley leaves just before turning off heat. Toss or fluff with a fork and cover.
- Season the shrimp thoroughly with salt and pepper. Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly saute until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the minced garlic and saute just until they begin to brown then add the bird's eye chili peppers, 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 quinoa or combination of both.