Recipe courtesy of Robert Irvine

Shrimp Scampi Del Rey

  • Level: Intermediate
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

1/2 cup all-purposes flour

1/4 teaspoon ground black pepper

1/4 teaspoon crab boil seasoning (recommended: Old Bay)

1 pound (about 25 pieces) (21/25 count) shrimp, cleaned and shells removed

3 tablespoons clarified butter (you will need 1/4 cup to begin with if clarifying your own)

4 cloves garlic, chopped

1/4 cup white wine

1 fresh lemon, cut in 1/2

5 tablespoons chopped fresh basil leaves, divided

1/2 teaspoon capers

1 red bell pepper, chopped

1 small jalapeno, thinly sliced

1/4 pound white mushrooms, cleaned and sliced

1 (16-ounce) can crushed tomatoes, in puree

Salt and freshly ground black pepper

2 1/2 cups water

1 cup white rice

1 tablespoon butter

1/2 cup heavy cream

Directions

  1. Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture. Heat clarified butter over medium-high heat and add shrimp and garlic. When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place.
  2. Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors. Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed.
  3. While the sauce is reducing, bring 2 1/2 cups water to boil. Add the rice along with 1 teaspoon salt and 1 tablespoon butter. Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed. Then remove from heat and leave rice covered for an additional 5 minutes.
  4. Remove sauce from heat and stir in cream. Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce. Place rice in center of serving dish. Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp. Squeeze remaining 1/2 of lemon over shrimp. Garnish with reserved freshly chopped basil and serve.

Choose a topic to find related recipes.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.