Shrimp-and-Crab Finger Scampi

Shrimp-and-Crab Finger Scampi Recipe
Photo: Peter Frank Edwards
Try this very simple preparation of traditional shrimp scampi that's enhanced with crab. Don't feel limited to adding crab specifically; bay scallops and lobster also work well.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes
Total: 20 Minutes

Ingredients

2 tablespoons canola oil
20 large fresh shrimp, peeled and deveined
1 cup dry white wine
20 large crab fingers or crab claws
3/4 cup unsalted butter, cut into pieces
3 tablespoons finely chopped fresh parsley
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground white pepper

Preparation

1. Heat oil in a 12-inch skillet over medium heat. Add shrimp, and cook 2 minutes on each side. Transfer shrimp to a plate.

2. Add white wine to skillet, stirring with a wooden spoon to loosen any bits stuck to bottom of pan. Bring mixture to a boil. Cook 5 to 7 minutes or until mixture is reduced by half. Add reserved shrimp and crab claws to skillet. Cook 1 to 2 minutes or until thoroughly heated.

3. Remove pan from heat, and stir in butter, 1 piece at a time. Stir in parsley and lemon juice. Season to taste with salt and pepper.

Note:

Frank McMahon,

Cool Inside: Hank's Seafood Restaurant by Frank McMahon and Melissa Bigner (Wyrick & Company, 2012).

April 2012
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