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Shrimp-and-Crab Finger Scampi

Photo: Peter Frank Edwards
Prep time 10 mins
Cook time 10 mins
Total time 20 mins
Yield Makes 4 servings
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.

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

How to Make It

  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.

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