How to Make Bobby Flay’s Grilled Shrimp Scampi: A Culinary Masterclass

Bobby Flay, the culinary maestro known for his bold flavors and innovative techniques, has graced us with his tantalizing Grilled Shrimp Scampi recipe. This dish embodies the essence of summer, combining succulent shrimp with a vibrant lemon-herb sauce, all grilled to perfection. Join us on a culinary journey as we delve into the intricacies of this delectable dish, exploring its ingredients, techniques, and the secrets to achieving Bobby Flay’s signature flavors.

Ingredients: A Symphony of Flavors

The foundation of Bobby Flay’s Grilled Shrimp Scampi lies in its carefully curated ingredients:

  • Jumbo shrimp: The star of the show, these large shrimp provide a firm texture and sweet flavor.
  • Canola oil: A neutral-tasting oil that allows the other flavors to shine through.
  • Garlic: A generous amount of garlic forms the aromatic base of the dish.
  • Crushed red pepper flakes: A touch of heat adds depth and excitement.
  • Ground fennel seed: This aromatic spice imparts a subtle anise flavor.
  • Salt and freshly ground black pepper: Essential seasonings that enhance the natural flavors.
  • Unsalted butter: A rich and creamy base for the flavorful sauce.
  • Lemon: Zest and juice add a burst of citrusy brightness.
  • Tarragon leaves: A delicate herb that complements the lemon and garlic.
  • Fresh thyme leaves: Another aromatic herb that adds complexity.
  • Italian parsley leaves: A fresh and vibrant garnish that adds color and flavor.

Instructions: A Step-by-Step Guide to Grilled Perfection

  1. Marinate the shrimp: Combine the shrimp with the canola oil, garlic, red pepper flakes, and fennel seed in a large baking dish. Allow the shrimp to marinate for 30 minutes, allowing the flavors to penetrate.
  2. Prepare the grill: Preheat your grill to high heat.
  3. Season and grill the shrimp: Remove the shrimp from the marinade and season them generously with salt and black pepper. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side.
  4. Make the scampi sauce: In a large sauté pan set over the grates of the grill, melt the butter. Add the lemon zest, lemon juice, tarragon, and thyme leaves, and cook for 30 seconds.
  5. Combine the shrimp and sauce: Add the grilled shrimp to the sauté pan and cook, tossing once, for about 1 minute.
  6. Finish and garnish: Remove the pan from the heat and stir in the parsley. Adjust the seasonings to your taste, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley sprigs.

Tips for Success: Mastering the Art of Shrimp Scampi

  • Use jumbo shrimp: Larger shrimp provide a more substantial bite and can withstand the heat of the grill without overcooking.
  • Marinate the shrimp: Marinating allows the flavors to penetrate the shrimp, resulting in a more flavorful dish.
  • Don’t overcook the shrimp: Shrimp cook quickly, so be vigilant and remove them from the grill as soon as they are cooked through to prevent rubbery texture.
  • Use fresh herbs: Fresh herbs provide the most vibrant flavor. If possible, use freshly picked tarragon and thyme for optimal taste.
  • Adjust the seasonings to your taste: Bobby Flay’s recipe provides a solid foundation, but feel free to adjust the seasonings to suit your preferences. Add more lemon juice for brightness, red pepper flakes for heat, or herbs for complexity.

Bobby Flay’s Grilled Shrimp Scampi is a testament to his culinary prowess. By following the steps outlined above and embracing the tips provided, you can recreate this delectable dish in your own kitchen. The succulent shrimp, vibrant sauce, and aromatic herbs will tantalize your taste buds and leave you craving more. So fire up your grill, gather your ingredients, and embark on a culinary journey that will elevate your summer gatherings to new heights.

First, heat a medium-sized sauté pan to a high temperature. Add the olive oil and wait a few seconds for it to warm up. Once the oil is just barely smoking add the shrimp. Add the cherry tomatoes and garlic when the shrimp start to turn pink on one side. Cook the garlic until it starts to turn color, but not until it is completely brown. Flip the shrimp over and add the white wine. Add the cooked pasta and cook until the wine reduces by half. Add the butter and lemon juice now that the heat has been lowered. Using your wrist, tilt the pan in a circular motion to emulsify the food. Add the arugula and toss gently. Taste the sauce and season with salt and pepper. After spooning the scampi into the serving bowl, sprinkle the bread crumbs with garlic and parmesan.

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The most delicious summer pasta you’ve ever had is shrimp scampi served over angel hair or capellini pasta in a lemon-wine sauce. I was searching for pasta recipes with a little less cheese because the shrimp and the lemony sauce go so well with the kick of chilli flakes! [Read more…] ].

How To Make Spaghetti Squash Shrimp Scampi | Bobby Flay


What is shrimp scampi sauce made of?

Scampi sauce. In this garlic shrimp scampi, the sauce is made with a bit of butter, olive oil, white wine, garlic, red pepper flakes, and lemon juice.

What’s the difference between scampi and shrimp scampi?

Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names.

What does Ina Garten serve with her shrimp scampi?

I suggest pairing the Ina Garten shrimp scampi recipe with her chicken soup, pomegranate spritzer or her favorite rosé wine. For dessert, serve Ina Garten’s Famous Chocolate Cake.

How do you thicken scampi sauce?

Add Cornstarch or Flour: Mix a slurry of cornstarch or flour with water or broth until smooth, then gradually stir it into the sauce while simmering until desired thickness is reached. Be sure to cook the sauce for a few minutes after adding the slurry to remove any raw taste of the starch.

How do you cook shrimp scampi?

(Watch the video of Melissa Clark making classic shrimp scampi here .) In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.

Can you use Spaghetti squash for shrimp scampi?

Bobby Flay uses spaghetti squash as a healthy stand-in for pasta in this gluten-free version of shrimp scampi. Preheat oven to 400°F. With a large, sharp knife, carefully cut the squash in half lengthwise. Scrape out the seeds and stringy flesh with a spoon and discard. Brush the cleaned squash halves with olive oil and season with salt and pepper.

What goes well with shrimp scampi?

The combo of lemon, garlic, and butter. The almost sweet acidity of the lemon pairs perfectly with the toasty and pungent flavor of the garlic, and both are enhanced by the rich fattiness of the butter. These flavors show up in countless of our favorite weeknight dinners and steak recipes, but they really get to shine in homemade shrimp scampi.

How do you make a good scampi sauce?

Lemon juice, garlic, and butter make up a simple but extremely flavorful scampi sauce, but we’ve also added a few extra ingredients for more complexity. We use a bit of dry white wine and lemon zest to add some depth to the sauce, while parsley also provides a much needed herbal pop.

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