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Shrimp Scampi


  • 1 pound large shrimp, peeled (deveined, if desired)
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground white pepper
  • 1 teaspoon paprika
  • ¼ cup butter
  • ⅓ cup finely chopped green onion, including tops
  • 2 tablespoons softened butter
  • 1 teaspoon pressed garlic
  • 2 teaspoons finely chopped fresh parsley
  • ½ cup dry white wine
  • cooked rice, optional

Cook rice according to package directions. Set aside and keep warm.

In a medium bowl, toss shrimp with Worcestershire. Combine salt, pepper and paprika and sprinkle on shrimp. Melt ¼ cup butter in a large skillet over medium heat. Add green onion and shrimp. Cook until shrimp are browned, about 5 minutes, turning once. Stir in softened butter, garlic, parsley and wine. Simmer 3 to 4 minutes. Serve with rice, if desired.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


The small appendages under the abdomen of a shrimp are called pleopods and are usually for swimming, burrowing, or creating water current for gas exchange.  Some species will use the pleopods for brooding eggs.

Erika Young, Coastal and Marine Education Specialist