Who knew such a simple thing as shrimp and rice could be so succulent? It's one of the few things that Justin still makes because he can do it better than I can. I don't know how, but he can just tell by looking at the sauce that it's ready.
We only make this on special occasions, which ends up being about twice a year for someone's birthday or a holiday.
But, for shrimp lovers, this is a must have dish.
For the scampi
3 lbs shrimp, deveined
2 cloves of garlic per 10 shrimp (You'll probably need 6-8 cloves for the sauce), chopped
4 Tablespoons parsley, chopped
1 cup butter
1/4 cup regular olive oil
1/2 cup cream sherry
1/2 cup white wine, we usually use a Chardonnay
For the rice
2 small cloves of garlic, chopped
1 1/2 cups long grain white rice
3 cups water
1-2 Tablepoons parsley, chopped
1. Start the rice: I always rinse the rice grains two times with cold water. Drain off as much rinse water as you can. Add the measured water and rice to a 2-quart saucepan. Add garlic and parsley. Bring to a boil. Cover and let gently simmer 15-20 minutes, or until water has been absorbed and rice is tender.
2. While rice is cooking, start the sauce. Using a large electric skillet or frying pan, melt the butter. Add the olive oil, garlic, parsely, wine, and cream sherry. Gently simmer about 10 minutes. Do not let it scorch. You may add some extra wine or butter to adjust the sauce if it's too hot/ too thick/ too thin.
3. Add shrimp in a single layer covering the pan. As soon as they start to turn pink/orange, flip them over. We go systematically in a pattern to make sure they cook evenly without being overcooked. This will go very quickly. By the time you finish placing the shrimp in a layer, you will need to start turning the first ones. Total time should be about 5 minutes, or 2 1/2 minutes on each side of the shrimp.
4. To serve, place a neat heap of rice in the center of a place. Arrange shrimp on top. Ladle the garlic-wine sauce over top of it all.
5. Serve with French bread, a simple salad, and more wine. Enjoy!
Note: Some people are unsure of garlic terminology. The bulb is referred to as a head of garlic. A single segment of the bulb is called a clove. If this is all too much, use pre-chopped garlic in a jar.