Cooking On A Budget: Creamy Shrimp Frampi

Monday, December 9, 2013

Creamy Shrimp Frampi


After making this dish I decided that it was a cross between a shrimp scampi and fried shrimp; hence the name "frampi".

We do love shrimp and it's a great shellfish with which you can incorporate different flavors to alter this particular protein into something sublime and exquisite. I am calling this Creamy Shrimp Frampi as it is a combination of shrimp scampi and fried shrimp because there is lots of garlic flavor but also a coating to the shrimp. I found the recipe from another site and put my own spin on it. By adding shrimp stock, some cold butter at the end to mount the sauce and additional cayenne pepper made it slightly different.
The coating sticks if you are careful when turning. I used tongs. The tart of the lemon, the subtle wine flavor in the background, the shrimp stock and cream come together with the flavor from the breading, and the extra cayenne pepper to give you one nice pallet punch of flavor. The tomatoes add a nice color to the dish with just a little bit of their flavoring as well. This is one great shrimp dish that I hope you try.

For the Shrimp:
  • 2 lb. 16-20 ct frozen shrimp, peeled and deveined
  • 1 cup whole milk
  • 2 tbsp. granulated garlic
  1. After cleaning your shrimp place them in a large glass bowl. Add the granulated garlic and toss the shrimp around to coat.
  2. Add the milk and allow to "marinate" for 15 minutes or up to 1/2 hour.
For the exterior of the Shrimp:
  • 3/4 cup all purpose flour
  • 3/4 cup Parmesan cheese
  • 1/8 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. paprika
  1. In a bowl combine all of the ingredients and mix well.
For the balance of the dish:
  • 1 - 2 large plum tomatoes - small dice
  • 8 whole garlic cloves
  • 6 -9 tbsp. olive oil
  • 2 tbsp. butter (cold)
  • 3/4 cup heavy cream
  • 1 cup shrimp stock (see recipe below)
  • 1 cup white wine
  • 1 lemon - juiced
  • 5 large basil leaves - chiffonade
  • 1 box angel hair pasta (or linguine) - cooked to manufacturer's directions
Now put it all together.

  1. Cook the pasta according to box directions. Drain and toss with olive oil to prevent clumping and set aside.
  2. Dredge the shrimp in the flour mixture and set aside while you get a deep skillet hot over medium to medium high heat.
  3. Add in 5 tbsp. olive oil . Turn the heat down slightly as you will be adding in the cloves of garlic. Stir for a 4 minutes to infuse the garlic. Remove the garlic and set aside.
  4. Add the shrimp in the pan and quickly saute for about 1 1/2 - 2 minutes per side and remove to a waiting platter. Do these in batches and add a tablespoon of oil as you go as needed.
  5. Add the garlic back in the pan with the white wine and lemon juice and bring to a boil over medium high heat. Let the liquid reduce by half. You will have flour dredges that remain, but that's okay. Wipe the pan if it offends you.
  6. Next, lower the heat to medium and add in the cream and reduce this down again. Takes about 6-8 minutes.
  7. Add in the basil and the diced tomatoes and cook for 3-4 minutes until the tomatoes soften, then add the cold butter to the pan and whisk until incorporated. Taste and add salt, freshly ground black pepper and a couple of shakes of cayenne pepper to the sauce. Stir and add the shrimp back to the pan.
  8. Cook for a couple of minutes more and serve over pasta.
Shrimp Stock:
Take your shrimp shells and put them in a sauce pot. Cover with 3 cups water. Add in 2 bay leaves and about 1 1/2 tsp. of whole black peppercorns and about 1/2 tsp. of salt. Cover and simmer for about 30 minutes. At the end strain the stock.

For some reason the price of shrimp is not coming down as usual this year so I did pay the premium grocery store price making this meal $4.88 per portion for six or $3.66 for eight. Recipe feeds 6-8 people.

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