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Shrimp Scampi

  • Servings2
  • 1 tsp chopped cilantro
  • 1/4 tsp jalapeno, sliced paper thin on mandolin
  • 1 large ear of fresh corn
  • 1 tsp minced garlic
  • 6 Jumbo (21/25) shrimp, peeled, deveined, seasoned with salt and pepper
  • 1/8 of a cup of baby heirloom tomatoes, cut into quarters
  • 1/4 cup white wine
  • Zest of 1 lime plus juice of ¼ lime
  • Rama_USA_European_Style_Blend 2 oz Rama European Style Butter Blend
  1. Remove kernels from corn cob, sauté in 1oz melted Rama over medium high heat until lightly browned. Remove from pan with a slotted spoon and set aside.
  2. Add remaining 1oz Rama to the hot pan and melt
  3. Add shrimp and sauté 1 min on each side
  4. Add the corn, sauté for an additional minute, then add tomatoes and garlic and sauté.
  5. Add the lime and white wine and reduce for one minute, then add butter, cilantro and jalapeno, and season to taste.
  6. Serve as is or over angel hair pasta.

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