BGE – Garlic Shrimp Scampi is quick and easy to make. It is made with a white wine which really brings out the flavor in the garlic scampi sauce.
- 4 Tablespoons – Butter
- 4 Tablespoons – Extra Virgin Olive Oil
- 3 Tablespoons – Minced Garlic
- 1/2 Cup – Your Favorite White Wine
- 1/4 Teaspoon – Crushed Red Pepper Flakes
- 1/4 Teaspoon – Black Pepper
Start Up the BGE
The BGE – Garlic Shrimp Scampi is a direct heat cook. Simply fire up the egg, set the grate and get it dialed in right around 500 degrees.
How to Prepare BGE – Garlic Shrimp Scampi
For this cook it is recommended going with a medium size shrimp. Hopefully you live by the ocean so you can get these fresh off the boat and not have to buy them frozen from the store like we do in Michigan.
If you have fresh shrimp start out by simply removing the veins. The black vein on the back of the shrimp is its digestive tract. The vein is easily removed with a pairing knife and by cutting down the backside of the shrimp. Frozen shrimp usually have this process completed for you. Once removed pull the shell off and set aside.
In a bowl combine the garlic, white wine, crushed red pepper & black pepper.
Put the Extra Virgin Olive Oil on the cast iron skillet and add the Butter.
Preparation is complete.
How to Cook Garlic Shrimp Scampi
The BGE should be dialed into about 500 degrees now. Simply add the prepped cast iron pan to the BGE.
Simply just give it a good 30 – 60 seconds to get liquefied.
Add the remaining spices & wine. Let this cook for about 5-6 minutes in which at this step you are simply trying to reduce the sauce about 40-50%.
Once complete add the shrimp and let it cook about 2-3 minutes.
Flip the shrimp and let it cook another 2-3 minutes until the shrimp is done.
At this point, we usually just bring the cast iron pan into the house and eat the shrimp right out of the pan. Enjoy!
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