{"id":32309,"date":"2024-10-04T05:00:24","date_gmt":"2024-10-04T12:00:24","guid":{"rendered":"https:\/\/rosemaryandthegoat.com\/?p=32309"},"modified":"2024-10-04T06:55:21","modified_gmt":"2024-10-04T13:55:21","slug":"chili-crisp-shrimp-scampi","status":"publish","type":"post","link":"https:\/\/rosemaryandthegoat.com\/?p=32309","title":{"rendered":"Chili Crisp Shrimp Scampi"},"content":{"rendered":"

Another pasta dish for the cooler months to come.<\/span><\/strong><\/p>\n

Nothing says you can’t eat pasta in hot weather but this was such a homey dish that I started thinking of the cooler days to come. I think this dish would also be great served cold or even room temperature. It would be great to have it made and in the refrigerator and just pull it out a couple of hours before you are ready for dinner.<\/p>\n

So one morning when I’m sitting at my computer planning some upcoming menus  which I have done for the last 55 years of married life and I received the link to this recipe from our son Scott (Chicago) and after reading through the recipe I had everything need to make it for dinner that night. I was at the bottom of my chili crisp jar but had just enough to make this dish.<\/p>\n

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If you haven’t used chili crisp before you have been missing out on a condiment that can be used so many ways. I have stirred it into plain pasta, topped deviled eggs with it, roasted broccoli   Chili Crisp is a blend of chiles and dried onions and garlic. Some chili crisp have nuts and herbs. It’s also good on avocado toast, eggs, fried rice or any type of Asian flavored dishes.<\/p>\n

Give this recipe a try and I promise you will like it. I want to try doing this as a cold dish or maybe room temperature to take to a luncheon and if I do I will post back here.<\/p>\n

BLAST FROM THE PAST:<\/strong><\/span> This Oyster BLT Amuse Bouch<\/a>e may be a little big for an Amuse Bouche but it is really delicious.<\/p>\n

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Ingredients for a wonderful dish.<\/p>\n

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Add the garlic, chili crisp and salt to the shrimp.<\/p>\n

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Saute the shallots until brown and crisp.<\/p>\n

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Stir in Shrimp and parsley.<\/p>\n

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Add in the cooked spaghetti.<\/p>\n

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Top with fried shallots.<\/p>\n

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Chili Crisp Shrimp Scampi<\/h2>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tlb.<\/span>\n\t\t\t\t\t\t\t\t\t\tmedium shrimp<\/span>\n\t\t\t\t\t\t\t\t\t\tshelled and deveined<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tfresh cilantro<\/span>\n\t\t\t\t\t\t\t\t\t\tplus more for garnish<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tshallots<\/span>\n\t\t\t\t\t\t\t\t\t\tsliced thinly and fried<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcloves<\/span>\n\t\t\t\t\t\t\t\t\t\tgarlic chopped<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp<\/span>\n\t\t\t\t\t\t\t\t\t\tchili crisp<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tchili powder<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tpaprika<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tlemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t12<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\toz.<\/span>\n\t\t\t\t\t\t\t\t\t\tspaghetti<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbrown sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1 1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tKosher salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tbutter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tc.<\/span>\n\t\t\t\t\t\t\t\t\t\twhite wine<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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    Instructions<\/h3>\n\t\t\t\t
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    1. \n\t\t\t\t\t\t\t\t\t\t
      Cook pasta in boiling salted water according to package directions until al dente, about 10 minutes. Drain pasta, reserving 3\/4 cup cooking water.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      While pasta cooks, mince 3 of the garlic cloves (about 1 tablespoon) and place them in a large bowl along with shrimp, 2 tablespoons of the oil, 1 teaspoon chili crisp, and 1 teaspoon of the salt; toss to combine. Let stand for 15 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Thinly slice remaining 3 garlic cloves (about 1 tablespoon); set aside. Melt 2 tablespoons of the butter in a large skillet over medium-high until sizzling. Add shrimp and cook, stirring often, until shrimp are almost cooked through, 3 to 4 minutes. Using a slotted spoon, transfer shrimp to a large plate leaving butter mixture in skillet. Add sliced garlic and remaining 2 tablespoons oil to skillet and cook over medium-high, stirring constantly, until garlic is softened and some slices are lightly browned, about 1 minute. Add wine and bring to a simmer over medium-high. Simmer, stirring occasionally, to burn off some of the alcohol, and sauce is just slightly reduced, 1 to 2 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    4. \n\t\t\t\t\t\t\t\t\t\t
      Reduce heat to medium-low and stir in lemon juice, sugar, and remaining 2 tablespoons butter, 3 teaspoons chili crunch, and 1\/2 teaspoon salt; cook, stirring constantly, until sugar is melted, about 1 minute. (I added in 1\/2 teaspoon each chili powder and paprika.)<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    5. \n\t\t\t\t\t\t\t\t\t\t
      Add cooked pasta, reserved shrimp, and cilantro; toss to coat in sauce. Toss in reserved pasta cooking water 1\/4 cup at a time to desired consistency. Season to taste with additional salt and chili crunch to taste.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    6. \n\t\t\t\t\t\t\t\t\t\t
      Divide pasta evenly among 4 bowls; garnish with crispy shallots and cilantro.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    7. \n\t\t\t\t\t\t\t\t\t\t
      To make crispy shallots, put the thinly sliced shallots in a small skillet with oil you have heated. Stir and watch closely so they don't burn until they are crisp and drain on paper towels.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
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      Recipe Notes<\/h3>\n\t\t

      Recipe adapted from Food and Wine magazine.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

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