I have had a few requests. Namely, shrimp scampi with no alcohol. Many people don't drink it, don't like it, etc. Yes, I say the alcohol all cooks off, but for someone who doesn't like it, it doesn't matter. he flavor is concentrated so it is even stronger. I admittedly don't like alcohol in most of my dishes. I have a couple I can't do without on but, for the most part, I don't use it a ton. My husband doesn't groove on it and I am finding more and more people who don't. So regardless of your reasons, here is an easy recipe, alcohol free, that my husband thinks is the cat's meow. Well, so to speak.
This is so easy it is ALMOST embarrassing. I serve this normally over some angel hair pasta, but this day, my husband wanted it plain. You can serve it with rice as well. Just PLEASE don't forget some crusty bread too! Buy your shrimp however you choose, but they need to be peeled and in my opinion, deveined. Mine were shell on, but they were deveined, so all I had to do was peel them. Your seafood counter at your store, will likely have several options for you. You can use fresh or frozen, just let them thaw if they are frozen, in cold water.
I don't normally let my garlic and butter simmer for so long, but in this dish, for me, it is imperative.
Here is what you will need:
1/2 lb shrimp (peeled and deveined)
3 tbsp. butter
1 heaping tbsp. FINELY MINCED garlic
That is it. Seriously. I don't even salt and pepper. In a COLD medium skillet, one your shrimp will cook nicely in, add in butter and garlic. Turn your burner to medium-low and let the garlic and butter come up to heat together. DO NOT turn it to high, just let it lovingly dance together in the pan, for a good 5-7 minutes. LOW and SLOW. This is what gets the garlic good and infused in your butter and turns your butter 50 shades of sweet and delicious! After that time has passed, turn to medium heat and add shrimp. You can increase the temp of the skillet if needed, a LITTLE if you need too. Cook until shrimp are pink on one side and flip them over. This will take maybe 1 to 2 min per side depending on their size.
Serve over some hot pasta (I prefer angel hair) with some crusty bread!
PS. If you WANT to use white wine, add it just as the shrimp are halfway done. 1/4 cup will do ya.
Your "do NOT burn the garlic or you need to trash the whole thing" Chefwannabe