Shrimp Scampi with Celery Leaves
Serves 2
Directions
- 1Melt about half a tablespoon of butter in a saucepan on medium heat.
- 2Add 1 cup of dry jasmine rice and stir constantly for one to two minutes until toasted.
- 3Stir in 1.5 cups of water and a big pinch of salt.
- 4Reduce heat to a low simmer, cover, and cook until all water is absorbed, about 15 minutes.
- 5Hold the cooked rice on the lowest heat until ready to eat.
- 6Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
- 7Peel and chop half a head of garlic.
- 8Chop a roughly equivalent pile of celery leaves.
- 9Melt one tablespoon of butter in a sauté pan on medium heat, ensuring the bottom is coated.
- 10Add half a pound of shrimp, keeping them in one layer, flat against the pan.
- 11Flip the shrimp when visibly cooked on the first side and cook the second side (total 2-5 minutes).
- 12Remove fully opaque shrimp to a plate.
- 13Melt 2-4 additional tablespoons of butter into the pan.
- 14Fry the garlic until it just starts to go golden.
- 15Return the shrimp to the pan along with the celery leaves and stir to combine.
- 16Season with salt and pepper to taste (additional salt likely not needed if using salted butter).
- 17Spoon the shrimp and garlic butter over the rice, and squeeze lemon over top if desired.
- 18For the pasta version, get a pot of salted water boiling for the pasta.
- 19Thaw, peel, and devein shrimp, then blot them dry with a paper towel.
- 20Peel and chop half a head of garlic.
- 21Chop a roughly equivalent pile of celery leaves.
- 22Heat a large pan on medium-high heat and coat the bottom with olive oil.
- 23Add half a pound of shrimp, keeping them in one layer, flat against the pan.
- 24Start cooking linguine in salted boiling water (approximately 12 minutes).
- 25Cook shrimp most of the way on the first side to brown (about three minutes), then scrape them off the pan and stir until fully opaque.
- 26Remove shrimp to a plate.
- 27Quickly add garlic to the pan (turn down heat if needed) and fry for one minute until golden.
- 28Deglaze with half a cup of white wine, scraping the pan.
- 29Squeeze in a few drops to half a lemon's juice.
- 30Reduce the liquid until almost dry, then remove from heat.
- 31Once bubbling ceases, melt in four tablespoons of cold butter, mixing constantly to form an emulsion.
- 32Stir in a tiny pinch of xanthan gum to stabilize the sauce.
- 33Add chili flakes and black pepper to taste (no additional salt needed if using salted butter).
- 34Drain pasta, reserving about a quarter cup of cooking water.
- 35Add pasta and reserved water to the pan with the sauce and stir.
- 36Stir in the shrimp and celery leaves to heat through and integrate.
- 37Serve, optionally with grated pecorino or parmesan cheese.
Ingredients
- 1 cup dry white rice (jasmine)
- 0.5 lb shrimp
- 0.5 head garlic
- celery leaves
- butter
- salt
- pepper
- lemon
- 0.5 lb dried pasta (linguine)
- 0.5 cup white wine
- xanthan gum
- crushed red pepper flakes
- parmesan or pecorino cheese
- olive oil
Equipment
saucepansauté panpaper towelspotlarge panwooden spoontongs
Tips
- Do not rinse jasmine rice if you prefer it clumpy.
- Dry shrimp thoroughly with paper towels before cooking for better results.
- Use celery leaves as a fresh herb for a strong celery flavor without the texture.
- To prevent beurre blanc from breaking, melt cold butter slowly into reduced wine and consider adding a pinch of xanthan gum.
- Browning shrimp on one side at high heat can enhance flavor without overcooking.
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