Melanie’s Shrimp Scampi
- Reduced Shrimp Stock
- shelled shrimp from production of reduced shrimp stock
- 2 sticks unsalted butter
- ¼ cup olive oil
- 6 Tbs finely chopped garlic
- 6 green onions - thinly sliced whites and greens
- ½ cup Chardonnay
- ½ Tbs fresh lemon juice
- 1 Tbs chopped Italian parsley
- white pepper
Shrimp Scampi Sauce: Heat butter, oil and garlic in large skillet over low heat until garlic is softened but not browned. Add green onions, wine, lemon juice and simmer for a few minutes until the alcohol evaporates some.
Shrimp Scampi: Add reduced shrimp stock to taste. Add shrimp and cook until just pink. Salt and pepper to taste, add parsley and serve over long-grain white rice.
Some of the shrimp and scampi sauce can be saved to make Shrimp Bisque.