Few things are more of a convenience in the kitchen than keeping a bag of Costco shrimp in the Freezer. Cleaned, with their tails intact, they are very economical and they come in several sizes of shrimp—from very large to small and somewhere in between. Whatever size you choose, being able to reach in, take out however many you need and then re-sealing the bag and putting it back in the freezer, is a gift to everyone. From the cook who wants to put something exceptional on the table to the happy recipient of a gorgeous shrimp dinner, everyone wins here.
Shrimp are the original crowd-pleaser, by far the most popular seafood in the United States. And, as I mentioned to you recently, Shrimp are given the thumbs up on the Monterey Bay Aquarium’s Seafood Watch. Checking the Costco label, you’ll likely find that theirs have been farm-raised in Vietnam. Much to my amazement, even then, they still pass muster with Monterey Bay.
This dish is an outstanding example of how adaptable shrimp are to a variety of recipes. Here Bon Appetit’s test kitchen combined two Shrimp favorites: Garlic-y ‘Scampi” and Spicy Shrimp Diavolo. What you end up with is a delicious mix of textures and colors that tastes as good as it looks. And it even comes in under 30 minutes from start to finish. Bon Appetit recommended serving this one of two ways: As an appetizer with a grilled bread accompaniment. Or as a mail course served over polenta or orzo. We went for the Orzo and served our dish with a loaf of crusty bread and a simple green salad. It was a hit all the way round. So if you have 30 minutes tonight and a bag of shrimp in the freezer, you’ve got it made. Here’s the recipe:
Recipe for Scampi fra Diavolo adapted from Bon Appetit
3 tablespoons butter, divided
1/3 cup panko (Japanese breadcrumbs)
1/2 cup chopped fresh Italian parsley, divided
1 1/4 pounds uncooked large shrimp, peeled, deveined, tails left intact
2 tablespoons extra-virgin olive oil
1 1/2 cups thinly sliced red onion
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2/3 cup dry white wine (preferably Sauvignon Blanc)
1/2 16 oz. package of Orzo
Prepare the Orzo following package instructions. When the Orzo is cooked, drain, put it in a bowl and cover loosely to keep warm.
Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add panko and stir until golden and crisp, about 2 minutes. Transfer to small bowl; mix in 2 tablespoons parsley. Wipe out skillet.
Sprinkle shrimp with salt and pepper. Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat. Add red onion and sauté until beginning to soften, about 3 minutes. Stir in garlic and crushed red pepper and sauté 1 minute.
Add shrimp and sauté until barely opaque in center, about 1 minute per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes. Season to taste with salt and pepper. Stir in remaining 6 tablespoons parsley.
Put a serving Orzo in shallow bowls. Transfer shrimp to the bowl. Sprinkle sautéed panko over and serve with lemon wedges.