Grilled Scampi Recipe

Scampi: Large shrimp that are peeled and deveined, perfect for grilling.

Olive oil: Adds richness and helps to coat the scampi evenly.

Garlic: Minced to infuse the scampi with a robust flavor.

Lemon juice: Freshly squeezed to add a zesty brightness.

Salt: Enhances the natural flavors of the ingredients.

Black pepper: Freshly ground to add a touch of heat and complexity.

Parsley: Chopped and sprinkled on top for a fresh, herby finish.

When grilling scampi, make sure to soak wooden skewers in water for at least 30 minutes before threading the shrimp. This prevents the skewers from burning on the grill. Additionally, keep a close eye on the scampi while grilling, as they cook very quickly and can become overcooked and rubbery if left on the grill for too long. For an extra burst of flavor, consider adding a pinch of red pepper flakes to the marinade.

• scampi - Substitute with large shrimp: Scampi is often used interchangeably with large shrimp in recipes, providing a similar texture and flavor.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can complement the dish similarly to garlic.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, adding a fresh zing to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still provide the necessary heat and spice.

• parsley - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor that can be a vibrant alternative to parsley.

• Allow the scampi to cool completely before storing. This prevents condensation, which can make the shrimp soggy.
• Transfer the cooled scampi to an airtight container. If stacking, place parchment paper between layers to avoid sticking.
• Store the container in the refrigerator if you plan to consume the scampi within 2-3 days. This keeps the shrimp fresh and flavorful.
• For longer storage, place the scampi in a freezer-safe bag. Remove as much air as possible to prevent freezer burn.
• Label the bag with the date to keep track of freshness. Frozen scampi can be stored for up to 2 months.
• When ready to use, thaw the scampi in the refrigerator overnight. This ensures even thawing and maintains texture.
• Reheat the scampi gently in a skillet over medium heat, adding a splash of olive oil or lemon juice to revive the flavors.
• Avoid microwaving as it can make the shrimp rubbery. Instead, opt for a gentle stovetop reheat to preserve the delicate texture.
• If you have leftover grilled scampi, consider incorporating it into other dishes like pasta, salads, or tacos for a delightful twist.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled scampi on a baking sheet lined with aluminum foil.
  3. Drizzle a bit of olive oil over the scampi to keep them moist.
  4. Cover the scampi with another piece of aluminum foil to prevent drying out.
  5. Heat in the oven for about 10 minutes or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the pan.
  3. Place the grilled scampi in the skillet.
  4. Sauté for about 2-3 minutes, stirring occasionally, until they are heated through.

• Microwave Method:

  1. Place the grilled scampi in a microwave-safe dish.
  2. Add a splash of lemon juice or a few drops of olive oil to keep them moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked.

• Steam Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steamer basket over the simmering water.
  3. Arrange the grilled scampi in the steamer basket in a single layer.
  4. Cover the pot with a lid and steam for about 3-4 minutes, or until they are heated through.

• Grill: Used to cook the scampi, providing a smoky flavor and grill marks.

• Bowl: Used to mix the olive oil, garlic, lemon juice, salt, and black pepper with the scampi.

• Skewers: Used to thread the scampi for grilling, making it easier to handle and cook evenly.

• Tongs: Used to turn the scampi on the grill, ensuring they cook evenly on both sides.

• Measuring spoons: Used to measure out the olive oil, lemon juice, salt, and black pepper accurately.

• Knife: Used to mince the garlic and chop the parsley.

• Cutting board: Used as a surface for mincing garlic and chopping parsley.

• Serving platter: Used to present the grilled scampi once they are cooked and garnished with parsley.

Prepare ingredients in advance: Mince the garlic and chop the parsley ahead of time to streamline the cooking process.

Use pre-peeled scampi: Purchase peeled and deveined scampi to save time on preparation.

Marinate early: Combine the olive oil, lemon juice, and seasonings with the scampi in the morning and let it marinate in the fridge.

Preheat the grill: Ensure the grill is preheated to medium-high heat before you start cooking to reduce waiting time.

Use metal skewers: Opt for metal skewers instead of wooden ones to avoid soaking time and ensure even cooking.