Shrimp Scampi Recipe
This party-friendly Shrimp Scampi Recipe has all the flavor but no pasta for your guests to wrestle with
This is a great appetizer for the “stand up” parties we usually do. The wonderful taste of scampi can lose the pasta just this once.
Perfect for a chafing dish, this recipe will work well on lower heat settings and the shrimp will be fine for an hour or two - and you make it ahead of time!
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Portions/Servings This recipe will feed 12 people.
Read about Party Food Quantities to plan for more or less.
1 cup extra virgin olive oil
2 pounds large shrimp
1 cup +/- flour
1 1/2 cups dry white wine
1 small can of tomato paste
1 tablespoon Worcestershire sauce
6 large cloves garlic, minced
1/4 cup fresh lemon juice
1/2 cup chicken broth (save the rest for later)
1/2 cup margarine
salt and pepper to taste
Lemons for garnish
The day before your party:
Peel and devein the shrimp. Dip them in flour and saute for 2 minutes in hot olive oil. Return them to the refrigerator when they are done.
In another pan, combine the wine, tomato, chicken stock, Worcestershire sauce, salt and pepper, and lemon juice. Cook for about 10 minutes after it boils, allowing it to reduce at a low heat. Allow to cool.
Add this to the chafing dish you’re using for the party, and the shrimp too. Cut up the butter and put it in as well. Cover and refrigerate overnight.
About an hour before your guests arrive, heat the chafing dish in a 350° oven, covered with foil for about 20 minutes. Then put the chafing pan in the chafer, get the heat going and keep it covered until your guests arrive.
If your sauce thickens up, add the rest of the chicken stock to thin it out.
We like to garnish this with slices of fresh lemon, fresh parsley, etc. It’s so good!
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