NFT: Garlic Shrimp

Like most of you, I'm sure, the dish that comes to mind is scampi. I've tried a bunch of recipes and my favorite is from Lidia Bastianich.

Shrimp Scampi
Ingredients
1 1/2 shallots, peeled and chopped (about 0.5 cup)
5 cloves garlic, crushed and peeled
6 Tbs extra-virgin olive oil
pinch of red pepper flakes
1 pound extra-large or jumbo shrimp, peeled and deveined
2 sprigs fresh thyme
1 1/4 teaspoons kosher salt
1 cup dry white wine
1 tablespoons freshly squeezed lemon juice
3 tablespoons unsalted butter
1/4 cup chopped fresh Italian parsley
1/2 tablespoon dry breadcrumbs, if needed
Directions
Combine the shallots, 4 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste. ***this took longer to come to a paste than I thought just keep processing it and I added just a smidge more olive oil.***
Pour 4 tablespoons olive oil and the remaining garlic and red pepper into a large skillet over medium-high heat. Let the garlic sizzle for a minute.
Then add the shrimp and the thyme. Season with 1/4 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate
Add the garlic-shallot paste to the same skillet set over medium heat.
Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes.
Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 3/4 teaspoons salt, 2 tablespoons butter and 1/2 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes.
When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes.
Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately.

Note- Creating the paste is what I think elevates this recipe.
My first time it came out a little too wet at the end, that's why she suggests breadcrumbs. After that, tho, I reduced a little extra before adding the butter at the end, and it came out great.

For those of you who might be a little more adventurous, here's a dish I made last week, based off a Milk Street recipe. It's an easy weeknight meal.

MOROCCAN HARISSA-GARLIC SHRIMP

Ingredients
1 1/2 POUNDS EXTRA-LARGE SHRIMP (21/25 PER POUND), PEELED (TAILS REMOVED), DEVEINED AND PATTED DRY
KOSHER SALT AND GROUND BLACK PEPPER
1/2 CUP EXTRA-VIRGIN OLIVE OIL
6 MEDIUM GARLIC CLOVES, FINELY GRATED
2 TABLESPOONS HARISSA PASTE
1 TABLESPOON SWEET PAPRIKA
1 TABLESPOON GROUND CUMIN
2 TEASPOONS GROUND CORIANDER
1/2 TEASPOON GROUND TURMERIC
8 OUNCES (2 MEDIUM) RIPE TOMATOES, CORED, SEEDED AND CHOPPED
3 TABLESPOONS CHOPPED FRESH CILANTRO
2 TABLESPOONS LEMON JUICE, PLUS 1 LEMON, THINLY SLICED
Directions
In a medium bowl, toss the shrimp with ½ teaspoon salt. Let stand at room temperature for about 15 minutes
In a 12-inch nonstick skillet over medium, heat the oil until shimmering. Add the garlic and harissa; cook, stirring, until fragrant, about 30 seconds. Add the paprika, cumin, coriander and turmeric, then cook, stirring, until the mixture is darkened and fragrant, 1 to 2 minutes.
Reduce to low and stir in the tomatoes and shrimp. Distribute the mixture in an even layer, cover and cook, stirring occasionally, until the shrimp begin to curl and turn opaque on the exteriors, 2 to 4 minutes. Remove the pan from the heat and let stand, covered, until the shrimp are opaque throughout, about 2 minutes
Stir in the cilantro and lemon juice, then taste and season with salt and pepper. Line a wide, shallow serving bowl with the lemon slices and pour in the shrimp and sauce.
Tip: Don’t leave the heat on medium after adding the tomatoes and shrimp. Be sure to turn the burner down to low so the shrimp cook gently, and once they begin to turn opaque, remove the skillet from the heat. The shrimp will finish cooking with the residual heat trapped in the covered pan.

Harissa is readily available in many markets and online. I have powder- I used 1 Tbs. so it wouldn't be too hot. It could easily have taken a second Tbs. If you don't want to bother, you could sub in cayenne, red pepper flakes, sriracha. I served it over cauli "rice". It would go well with couscous or rice.