Shrimp Scampi & Cheesy Garlic Bread

Shrimp Scampi is one of those fusion food dishes that has made its way across the globe and adapted to its surroundings. Chef Tom shares his recipe for garlicky, buttery, lemony, delicious Shrimp Scampi with cheesy garlic bread, all cooked on Le Griddle.

Shrimp Scampi with Cheesy Garlic Bread


Ingredients

  • 1 lb shrimp, shell off, tail off, deveined
  • 4 oz angel hair pasta
  • 1/4 cup Jacobsen Salt Co. Kosher Sea Salt
  • Parmesan, microplane grated
  • 1/2 cup parsley, minced

For the marinade:

  • 1/4 cup Saica Sicilian Extra Virgin Olive Oil
  • 2 cloves garlic, microplane grated
  • Zest and juice of 1 lemon
  • 1 tbsp Jacobsen Salt Co. Black Garlic Salt

For the Scampi Sauce:

  • 2 tbsp Saica Sicilian Extra Virgin Olive Oil
  • 1/2 cup shallot, thin sliced
  • 2 tbsp garlic, sliced
  • 1/2 tsp crushed red pepper flakes
  • Jacobsen Salt Co. Black Garlic Salt, to taste
  • 1/2 cup cherry tomatoes, halved
  • 3/4 cup Pinot Grigio
  • Juice of 1 lemon
  • 1/2 cup unsalted butter, cubed

For the garlic bread:

  • 1/2 cup unsalted butter
  • 1/4 cup Saica Sicilian Extra Virgin Olive Oil
  • 2 tsp Cattleman’s Grill Italiano Seasoning
  • 2 cloves garlic, microplane grated
  • 2 tsp parmesan, fine grated
  • 4 thick slices crusty Italian bread
  • 5 oz mozzarella and/or provolone, sliced

Instructions

Place the shrimp in a medium mixing bowl. Add the marinade ingredients (Saica EVOO, garlic, lemon zest and juice and Jacobsen Black Garlic Salt). Toss to mix. Place in the refrigerator to marinate for about 30 minutes.

Preheat your Le Griddle dividing the grill in half with a high heat and a low heat cooking zone. Place a covered pot of water on the high heat side of the griddle and bring to a boil.

Prepare the garlic butter for the Cheesy Garlic Bread. Combine the butter, Saica Sicilian Extra Virgin Olive Oil, Cattleman’s Grill Italiano Seasoning, garlic and parmesan in a small bowl and mix well.

Spread one side of each piece of bread with the garlic butter. Place the bread butter side down on the griddle over low heat. Butter the top sides of the slices of bread.

Salt your pasta water with a quarter cup of Jacobsen Salt Co. Kosher Sea Salt. Drop your angel hair pasta in the water and cook to al dente, about 4-5 minutes. Remove the pot from the griddle and strain the water. Add a drizzle of olive oil to the pasta to keep it from sticking. Cover and set aside.

Place a Lodge 12” Cast Iron Skillet on the griddle to preheat in the place where the pot of water had been.

When the bottoms of the garlic bread are toasted, flip and top with the cheeses. Brown the toast, then place a Yoder Smokers Jalapeño Popper Grill (or other inverted veggie basket) on the grill and transfer the bread to the rack. This will allow the cheese to melt and bread to stay warm without burning the bottoms.

Remove the shrimp from the refrigerator and dump the bowl of shrimp and marinade directly on the griddle surface in between the preheated skillet and bread rack. Cook just until golden brown on each side, then remove the shrimp. This should only take a couple of minutes. Set the shrimp aside and begin to build the sauce.

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To make the sauce, add a couple of tablespoons of Saica Sicilian Extra Virgin Olive Oil to the preheated skillet. Add the shallots and sliced garlic. Cook until the shallots are beginning to turn translucent and soften. Add the tomatoes and let the surface begin to blister. Add the wine and lemon juice and cook until almost entirely reduced. Turn off the heat. Add the butter and stir constantly until the butter is incorporated and a creamy sauce is formed.

Add the pasta and shrimp to the skillet and toss to coat in the sauce. Add a little pasta water to thin, if needed.

Divide the Shrimp Scampi into bowls and finish with grated parmesan and fresh parsley.

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