Smokey Mountain Scampi

 

What You’ll Need

  • 2 pounds of shrimp with the shells removed

  • At least 2 Tablespoons of Smokey Mountain 5 Spice

  • 4 TBSP of olive oil

  • 4 TBSP of butter

  • 2 cloves of thinly sliced garlic

  • 1/2 cup of your favorite white wine

  • 2-3 Tbsp capers (if you prefer them, some people don’t enjoy the taste)

  • Shaved Parmesan cheese

What to Do

  1. In a large skillet, simmer 2 Tbsp olive oil and 2 Tbsp butter. Cook the garlic for 1-2 minutes, until fragrant. Add your white wine and 1 1/2 Tbsp of Smokey Mountain 5 Spice. Cook and stir this mixture until the liquid is reduced by half or until it is no longer giving off the scent of alcohol.

  2. In a separate skillet, bring 2 Tbsp olive oil and 2 Tbsp butter to a hot simmer. Season your shrimp liberally with our Smokey Mountain 5 Spice saute until the shrimp turn pink (if your skillet is really hot you’ll get a brown and flaky finish on your shrimp). Usually 1 1/2 -2 minutes per side.

    • Here’s the kicker: you really don’t want to over cook the shrimp and it’s easy to go over the line. If your skillet isn’t extremely hot that’s okay, your shrimp will still get cooked but they won’t have a brown crust. Make sure you pull them out before they get rubbery, the flaky brown exterior isn’t as important as properly cooked shrimp.

  3. Once the shrimp is cooked, add them to the wine sauce and remove from heat. Squeeze half a lemon over it and add capers if you prefer. Cover the skillet and rest for 5-10 minutes, serve over pasta.

  4. Add Parmesan cheese to finish