Recipe: Shrimp "Scampi" from Chef Anthony Gray of Le Bernardin

Here's a recipe for Chef de Cuisine Anthony Gray of Le Bernardin's take on the classic shrimp scampi that can be made with a Made In Saute Pan (or Saucier) and Stock Pot!

Shrimp “Scampi”

Ingredients

8 garlic cloves, minced

3 shallots, minced

1/2 head parsley, finely chopped

1/2 beefsteak tomato, small dice

1 cup white wine

1 tbsp creme fraiche

Saffron, small pinch

Olive oil

Butter

Crushed red pepper flakes, to taste

Salt & pepper, to taste

Sauce:

Place 4 cloves of garlic and 2 shallots in a Made In Saute Pan or Saucier on medium-low heat with just enough oil to cover the bottom of the pan; cook until translucent. Add tomato and a small pinch of saffron, cook for 2 minutes with higher heat. Add white wine and reduce by half. Add remaining garlic cloves & shallots, then mix in butter and parsley until fully incorporated. Whisk in small amounts of butter at a time to emulsify the sauce. Finish with crushed red pepper and creme fraiche. Adjust flavor as desired.

Shrimp:

Prepare any size shrimp by peeling and removing veins from top to bottom. Season with salt & pepper on a plate.

Finally, add cooked pasta (cooked in a Made In Stock Pot) and prepped shrimp and stir into sauce. Cook together for 2 minutes. Complete with lemon juice and hot pepper.