Shrimp Scampi with Mushrooms and Sundried Tomatoes

Scampi is Italian for Shrimp

Recipe by Robin

The readers have spoken! The photo of a mistake in my How to Tweak a Recipe post inspired more comments about how delicious the shrimp looks than the boo-boo with the salt. Shrimp is easy and fast to prepare, and almost everyone likes it. So I thought I’d share a recipe I made up a few years back when I lucked into a locally harvested shrimp windfall. I don’t prepare shrimp frequently because finding sustainable shrimp is challenging.

Add Shrimp & Cook till Shrimp is Just Barely Opaque

The Monterey Bay Aquarium publishes sustainable shrimp guidelines, but they are confusing because of how shrimp are named. A single species can have any number of common names. Some common names can’t be found at all in the sustainability guidelines. One species can be sustainably sourced from some countries but not others. Some farmed shrimp is better than some wild caught, and the reverse is also true. Options seem to change quickly as stores change suppliers. Pescovegtimes published a helpful guide for finding the most sustainable options. Note though that most shrimp production is not sustainable.  So unless you’re absolutely sure of your source, eat them sparingly. And if you do find a sustainable source, please let readers know about it by posting a comment. Thanks!

It's OK to Sprinkle on Some Parmesan

Shrimp Scampi with Mushrooms and Sundried Tomatoes

serves 4 - 6

¾ cups sundried tomatoes (not oil-packed)

Boiling water

1 tbsp. olive oil

¼ cup chopped shallots or green onions

6 large cloves garlic, sliced or minced

½ lb. mushrooms, thinly sliced

¾ cup dry white wine

1 tsp. dried oregano

¼ tsp. sea salt or to taste

1/8 tsp. black pepper or to taste

¾ cup dry white wine

2 lbs. shelled, deveined shrimp

Dash or two of hot pepper sauce (optional)

Hot pasta (optional base)

Salsa (optional garnish)

Just a Few Ingredients

Pour boiling water over sundried tomatoes to cover. Set aside for 15 minutes to reconstitute, then drain.

Heat olive oil in large nonstick skillet. Add onions and garlic, and cook over medium high heat about 1 minute, stirring constantly. Add mushrooms and tomatoes and stir around. Add wine, dried oregano, salt and black pepper. Simmer over medium high heat for about 5 minutes, reducing the liquid.

Add shrimp and parsley. Turn up heat to fast simmer. Toss shrimp frequently to ensure that it cooks evenly.  Cook until shrimp is just opaque and pink, about 3 minutes. Stir in a dash or two of hot pepper sauce if desired.

Remove shrimp to serving bowl immediately so it doesn’t continue cooking.

Serve shrimp, veggies, and their juices over pasta or rice. Add extra red pepper sauce or salsa if desired.

Shrimp Cooked to Perfection: Don't Overcook!