Jan 27, 2015

Shrimp Scampi Toasts

Prep Time: 5 mins
Cook Time: 20 mins
Bathing shrimp in a silky, buttery wine sauce is tough to beat.

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This twist on the Italian-American classic turns an entrée into an appetizer. Bathing shrimp in a silky, buttery wine sauce is tough to beat. Especially when the sauce is given just a little kick from the red pepper.

When serving the shrimp scampi, chopping shrimp into smaller pieces will make it easier to pile onto the toasts. If presentation is what you are going for, however, leave the shrimp whole.

Shrimp Scampi Toasts

shrimp scampi toasts appetizer recipe from cooking with cocktail rings

Key Ingredients in This Recipe

  • Shrimp – I prefer to use jumbo (16/20) shrimp in this recipe. They’re meatier and stay very tender when cooked. The shrimp are seasoned simply with salt and pepper then sautéed and served with the garlic butter “scampi” sauce.
  • Garlic – I always buy garlic bulbs and keep a bunch in my kitchen at all times. Be careful to keep an eye on garlic when sautéing it. Cooking it too long can give it a bitter taste.
  • Wine – White wine is the base for the white wine and butter scampi sauce. Use a dry white wine for this recipe. It won’t overpower the dish by making it too sweet. While I will use just about any white wine in a pinch I prefer cooking with Sauvignon blanc. Never cook with a wine you wouldn’t drink!
  • Lemon – Garlic white wine “scampi” sauce is typically finished off with an acidic squeeze of lemon to brighten the sauce.
shrimp scampi toasts recipe from cooking with cocktail rings closeup

How to Make Shrimp Scampi Toasts

  • Season the shrimp. Pat the shrimp dry with a paper towel. Heat a large sauté pan over medium heat, add the olive oil and heat through. Season the shrimp on both sides with salt and pepper and add to the pan in a an even single layer (this may have to be done in batches).
  • Cook the shrimp. Sauté the shrimp until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan to a bowl and cover, removing and discarding the tails.
  • Make the scampi sauce. Add the garlic to the pan and sauté until fragrant, about 10 seconds. Add the wine into the hot pan to deglaze, then add the chicken stock and let the mixture reduce to about a cup, about 10 minutes. Stir in the lemon juice and crushed red pepper, cooking for about 2 more minutes.
  • Add the butter. Whisk in the butter one piece at a time, continuing to whisk until combined. Stir in half of the chopped parsley and add the shrimp back to the pan.
  • Assemble and serve. Add the shrimp scampi mixture to a serving bowl and top with the remaining parsley. Serve with the grilled bread on the side.
shrimp scampi toasts recipe from cooking with cocktail rings side view tapas

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Shrimp Scampi Toasts

Print Pin
Prep Time 5 mins
Cook Time 20 mins
Serves 4

Ingredients:

  • 1 pound jumbo shrimp, 16/20 per pound, peeled & deveined
  • Kosher salt, as needed
  • Freshly ground black pepper, to taste
  • 3 tablespoons extra-virgin olive oil
  • 5 cloves garlic, chopped
  • 1 ½ cups white wine
  • ½ cup chicken stock
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon crushed red pepper flakes
  • 6 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons chopped parsley, divided
  • 6 ½” thick slices French bread, grilled and halved on the bias, for serving

Instructions:

  • Pat the shrimp dry with a paper towel. Heat a large sauté pan over medium heat, add the olive oil and heat through. Season the shrimp on both sides with salt and pepper and add to the pan in a an even single layer (this may have to be done in batches).
  • Sauté the shrimp until pink and no longer translucent, about 1½ minutes per side. Remove the shrimp from the pan to a bowl and cover, removing and discarding the tails.
  • Add the garlic to the pan and sauté until fragrant, about 10 seconds. Add the wine into the hot pan to deglaze, then add the chicken stock and let the mixture reduce to about a cup, about 10 minutes. Stir in the lemon juice and crushed red pepper, cooking for about 2 more minutes.
  • Whisk in the butter one piece at a time, continuing to whisk until combined. Stir in half of the chopped parsley and add the shrimp back to the pan.
  • Add the shrimp scampi mixture to a serving bowl and top with the remaining parsley. Serve with the grilled bread on the side.

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