Minty Shrimp and Scallion Scampi

SERVES: 2

The aioli here is not totallllllly mandatory, but I think it makes the dish extra indulgent and special. If you’re feeling lazy, you could use store bought mayonnaise instead, stirring the garlic and lemon juice and salt straight into it.

Active Time: 45 Mins

Total Time: 45 mins

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Produce

  • 10 garlic cloves
  •  4 scallions
  • 3 lemons
  • ½ cup lightly packed mint leaves

Pantry

  • 2 thick slices sourdough bread
  • 3 tablespoons olive oil
  • ½ cup neutral oil (canola, grapeseed, veg)
  • Kosher salt
  •  ¼ tsp red pepper flakes
  • ½ cup dry white wine

Dairy

  • 4 tablespoons unsalted butter
  • 1 egg

Fish

  • 8 ounces peeled deveined shrimp (U 10-U15)

Frozen

  • 1 cup frozen peas, edamame, lima or fava beans
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1. Season the shrimp:

  • If the shrimp still have tails or shells attached, remove them. Season the shrimp with ¾ teaspoon kosher salt. Keep refrigerated.

2. Make the lemony aioli:

  • In a medium bowl, whisk together 1 large egg yolk, 1 finely grated garlic clove and the finely grated zest of 1 lemon.
  • Working in a very thin steady stream, whisk in ½ cup canola oil, until all oil has incorporated and the aioli is thick and creamy. Season well with lots of salt–it will need it!!! Stir in a tablespoon or two of lemon juice–until it tastes bright and lemony.

3. Do some prep:

  • Thinly slice 8 garlic cloves.
  • Thinly slice 4 scallions on a bias, separate the green parts from the white parts, reserving the green parts for garnish later on.
  • Cut 2 thick slices of sourdough bread.
  • Pick ½ cup of mint leaves.

4. Get cooking:

  • Heat 3 tablespoons of olive oil in a large cast iron skillet over medium.
  • Add both slices of bread and cook until deeply golden brown and crisp, 2-3 minutes. Flip and cook on the second side, 2 minutes longer. Remove from the skillet and swipe the toasts all over on one side with the remaining garlic clove. Season the toasts with salt.
  • Add 3 tablespoons of butter to the skillet, along with the sliced garlic, scallion whites, and ¼ tsp red pepper flakes. Cook, over medium low, stirring often until softened but not browned, 2 ½ minutes.
  • Add ½ cup white wine, increase to medium heat and bring the wine to a simmer.
  • Add the shrimp and peas, and cook, stirring, and flipping the shrimp occasionally until the shrimp is bright pink and the wine has reduced substantially, 2-3 minutes.
  • Swirl in the remaining 1 tablespoon unsalted butter. Once the sauce is thick and glossy, season well with salt.
    Remove from the heat, and stir in the juice of 2 lemons and the mint leaves.

5. Serve:

  • Slather each toast with some lemony aioli.
  • Pile the shrimp, peas, and some of the sauce on top of the toasts. Garnish with the reserved scallion greens.

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