Shrimp Scampi Recipe
butter poached jumbo shrimp, artichoke, calabrian chili, chablis spritz, focaccia 190 cal
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Ingredients
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Shrimp & Sauce
Artichoke & Chili
Focaccia
Garnish & Finish
Method
Shrimp & Sauce
- 1
Prepare butter
Melt the unsalted butter gently in a small saucepan over low heat until fully liquid. Allow to sit a minute so foam rises; skim off foam and reserve about 2 tablespoons of clarified butter in a small dish (you will use this for the artichokes). Keep the remaining warm for poaching.
- 2
- 3
Deglaze and finish sauce
Increase heat to medium-low and pour in 0.33 cups Chablis. Let it come to a gentle simmer and reduce by about one-third (1–2 minutes). Lower heat to the lowest setting and slowly whisk the warm poaching butter back into the pan to create a glossy butter emulsion. Stir in 1 tbs fresh lemon juice, 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; taste and adjust seasoning.
- 4
Butter-poach the shrimp
Keep the sauce at a bare shimmer (butter should not boil). Add the shrimp in a single layer and poach gently until just opaque and curled, about 2–3 minutes total depending on size (turn once if necessary). Remove shrimp with a slotted spoon to a warm plate and keep warm in a low oven (about 175°F / 80°C) while you finish the other components. Reserve the warm butter-chablis sauce in the skillet for plating.
Artichoke & Chili
- 5
Pan-sear artichokes
Heat 1 tbs olive oil in a medium skillet over medium-high heat. Add the drained, quartered artichoke hearts and cook, undisturbed, until one side is golden, about 3 minutes; toss and brown on the other side 1–2 minutes.
- 6
Add Calabrian chile and marry flavors
Reduce heat to medium, add 1 tbs Calabrian chili paste to the artichokes and stir to coat for 30 seconds to 1 minute. Add the reserved 2 tbs clarified butter from the shrimp step to the pan, toss to combine and warm through — this ties the artichokes into the butter-chablis sauce flavor profile. Remove from heat and keep warm.
Focaccia
- 7
Garnish & Finish
- 8
Make Chablis spritz
Combine 0.33 cups chilled Chablis with 2 tbs club soda in a small pitcher and stir gently. This creates a light, aromatic spritz to finish the dish.
- 9
Assemble and serve
Place one toasted focaccia slice on each plate. Spoon a portion of the Calabrian artichoke mixture onto each slice, then arrange 3 butter-poached shrimp on top. Spoon warm butter-chablis sauce over the shrimp and artichokes. Sprinkle each portion with chopped parsley (about 1/2 tbs per serving) and a pinch of lemon zest. Just before serving, spoon about 1 tablespoon of the Chablis spritz over each portion (or lightly spray/drizzle) to add a bright aromatic lift. Serve immediately.
