Lemon garlic shrimp poaches in mesquite smoked butter sauce then is ladled over grilled baguettes creating an exquisite smoked shrimp scampi bruschetta. It is so delicious and satisfying it can be served for dinner or as a show-piece appetizer.
Thank you to Western BBQ Product for sponsoring this post. The oohs and ahhs as family ate Smoked Shrimp Scampi Bruschetta as a main course for dinner were so rewarding!
WHY THE FANFARE
On National Shrimp Scampi Day, April 29th, I look forward to making this dish on my gas grill. Consequently, I love the flavors and texture so much I bet I will be making it for many spring and summer celebrations! It truly is my favorite bite of bruschetta ever!
I know, I’m giving this dish extremely high ratings so you have to the right to think I am exaggerating. I am not! Specifically, receiving this high of praise only comes when every element is harmonizing with the others.
In this case, the tomatoes bring a bright note not only to the eye but to the palate. In addition, the tartness of tomatillos cuts through the fat in the butter. And we can’t forget the multiple cloves of chopped garlic that sing with fresh parsley, scallions, and lemon. Truly, this recipe is a “must-eat”! Furthermore it is super quick and easy! So let’s go smoke shrimp scampi!
INSPIRATION FOR BUTTER POACHED SHRIMP SCAMPI
I love to look ahead at National food days because the themes are fun and make me giggle. Plus, the craziness of national food days motivates me to play along and make that dish in my merry way. So when I spotted National Shrimp Scampi Day as a food holiday I was IN! As always, I asked the question, “How would the essence of smoke elevate this classic dish?”
I had been stockpiling shrimp scampi recipes for over 6 months. In particular, I’d study how different influencers would add smoke to enhance the flavor. For some bloggers it simply meant adding smoked paprika to the skillet, in the kitchen. Subsequently, grill influencers headed to their grill or smoker to “smoke” shrimp scampi.
However I wondered about a potential problem! If shrimp cooks too long it gets tough. How can a delicious smoky flavor be added to shrimp?
For the answer, I grabbed a bag of Western BBQ Mesquite Smoking Chips and headed straight to my gas grill. At first I thought I’d smoke the shrimp separately then add it to a garlic butter wine sauce. Although I was unsure if that method would deliver a smoked-to-perfection shrimp scampi.
Hence plan B went into effect! Smoke the butter, not the actual shrimp! Genius moment, I must say. As a result the shrimp stayed so plump and full of flavor. Hubby commented at least 3 times how full of flavor the shrimp scampi was; and that’s a record. In addition, the next day after I heated shrimp scampi bruschetta in the microwave (yes, it worked) he still was singing the praises of the dish along with me. Incredible!
WHY BUTTER POACH SHRIMP VERSUS GRILLED
In short, I know there are plenty of grilled shrimp scampi recipes out there but there is not a mesquite butter poached shrimp scampi bruschetta until now! Poaching shrimp in a smoky butter sauce versus grilling it will deliver plump tender shrimp. You will actually see and taste the difference. Smoked butter poached shrimp is luscious!
HOW TO SERVE SMOKED SHRIMP SCAMPI
At first I was going to pour the luscious lemony garlic butter with shrimp over pasta. Yes, that would be a fantastic dinner idea. However a half loaf of a ciabatta baguette stared at me giving my perceived dish a plot twist. Within a few slices the destiny for my favorite appetizer began.
I know, you think I am being dramatic but I am telling you my recipe for Mesquite Smoked Shrimp Scampi Bruschetta deserves the accolades! If given a chance to compete with it, I will.
You can buy bruschetta toast already made if there is a need! Although I love taking a day-old baguette, slicing it on an angle, brushing with oil, and grilling over low direct heat. You definitely need something to soak in the extra butter!
SUBSTITUTIONS FOR BREAD
So I know bread is not on everyone’s diet these days, don’t worry there are options! A few ways to sop up the “this is so good” lemon garlic shrimp sauce is to pour it on pasta, zoodles, asparagus, sautéed spinach, rice, grilled cabbage, quinoa, toast, polenta, or white beans.
WHERE IS THE WINE
Now listen up gang, I know that a classic shrimp scampi has white wine in it but this is my merry version. In this case, I did have an expensive bottle of white wine opened but hey, I’m stingy! I was willing to add a splash of wine if the butter sauce was just so-so. But it wasn’t a just so-so shrimp scampi sauce it was luscious and full of flavor!
In short there was no reason to pour $$ wine into the skillet when I could pour it into my glass. Specifically the mesquite smoke, lemon juice, and overdose of chopped garlic add so much flavor to the butter sauce there was no need for white wine!
SMOKING CHIPS FOR BUTTER POACHED SHRIMP SCAMPI
When choosing smoking chips the key is to enhance the flavor of the protein or produce not to dominate the flavor with smoke. Butter soaks in smoke quite well so at first one might think to go with light smoking chips. For instance, a light scent of Western BBQ’s alder, apple, cherry, maple or peach.
However this will be a short smoking time which means you can hit it with a stronger wood scent. I chose Mesquite due to the tangy boldness it brings to smoked dishes. In addition, Post Oak, with its mild scent of subtle smoke would be delicious. I would not choose smoking chips such as hickory or pecan due to their stronger smoke scent.
INGREDIENTS FOR SHRIMP SCAMPI BRUSCHETTA
For The Mesquite Smoked Sauce
Butter: Unsalted butter is suggested. In short, if all you have is salted butter then use it and reduce the salt at the end. Easy Peasy! The butter actually is like a sponge and soaks in the smoke.
Smokiness: Smoked Paprika along with the smoke from Mesquite Smoking Chips brings a marked difference you can taste!
Fish Sauce: Fish Sauce brings umami and helps to accentuate the flavor of the shrimp. If you don’t have or use fish sauce you can use soy sauce to taste.
For The Aromatics
Garlic: Please, please use fresh garlic not garlic in a jar! Go ahead and make it easy by buying the peeled garlic. I used one entire mini pouch of peeled garlic (10-12 small to medium garlic cloves)! You can place the garlic in a mini chopper, garlic press or hand mince.
Lemon zest and juice: Always use fresh lemon juice. The only substitute is fresh lime.
Salt: Kosher salt or Himalayan salt or sea salt will do!
Parsley: Flat-leaf or curly leaf parsley can be used. I will confess, sometimes I toss the parsley in a mini food processor with the garlic with great results. Or hand mince the herbs as I did this time. Consequently, other herbs can be minced and added to the parsley or on their own. For example, 1/2 teaspoon to 1 teaspoon of minced tarragon, dill, oregano or thyme is delicious. In addition, 1 to 2 tablespoons of cilantro.
The Bruschetta Topping
Shrimp: Shrimp are categorized by the number of shrimp per pound, and, in this case, I wanted extra large shrimp. The package read 16/20s (16 to 20 shrimp per pound). I used 20 shrimp in a 12-inch cast iron pan. If you only can find 26/30s (26 to 30 shrimp to the pound), reduce the cooking time by about 3 minutes. The shrimp were frozen then thawed. The shrimp I bought for this recipe were deveined yet still had their tails on. It was a perfect choice.
Tomato: I used 3 Roma tomatoes but you can use any medium to large tomato from your garden, farmers market or the store. However, cherry tomatoes would be a bit too sweet.
Tomatillo: Sounds strange? Here is my thinking, I knew I wanted a tart flavor to cut the fattiness in the large quantity of butter. If I increased the lemon content then the parsley and over color of the tomatoes would be jeopardized. I knew tomatillos would only add acid without harming the color. Do not use canned tomatillos. If you must, you can just leave out the tomatillos or add extra tomatoes.
For the Bread:
Baguette: A French bread baguette is too soft. Look for ciabatta bread or a sourdough baguette or loaf. Day old is great! The bread will not need to be seasoned due to the maximum flavor in the garlic butter shrimp sauce. I brushed my baguette slices with garlic oil and grilled until golden brown over low indirect heat.
Optional:
*For heat: red pepper flakes or chopped jalapeño.
*For an international twist: Add cilantro with or instead of parsley. Lime instead of lemon.
*Going bold with herbs: Add 1 teaspoon for freshly minced tarragon. Yes, please.
HOW TO MAKE SMOKED SHRIMP SCAMPI BRUSCHETTA
Prepare the shrimp
1. If you bought tail-on, deveined shrimp simple thaw right before poaching. It is okay if the shrimp are on the borderline of being frozen still.
2. Prepare the baguette. Use a bread knife to cut the baguette diagonally in 1/4-inch to 1/2-inch thick slices.
3. Brush both sides of the bread with garlic olive oil or your favorite cooking oil.
Prepare the sauce ingredients
1. Cut the butter into 1/2-inch slices.
2. Chop the tomatoes, tomatillos, scallions, in 1/2-inch pieces or smaller.
3. Chop instead of mince the garlic. The goal is to have a slightly chunky bruschetta topping.
4. Grate the lemon zest and juice the lemon.
before placing a cold skillet onto the grill.
Prepare the gas grill
- To begin with fill a smoker box with 2 cups Western BBQ Premium Mesquite Smoking Chips.
- The place the smoker box over direct medium high heat until the smoke drifts.
- Transfer the smoker box to indirect heat to slow down the smoke release.
Smoke the butter sauce
- Place the butter, scallions, and garlic into a cold cast iron skillet and place over indirect low heat, for about 8 minutes. Whatever the lowest heat on your gas grill, use it. It might mean only one burner is on low.
- Add the seasoning, tomatoes, tomatillos, parsley, and stir.
Poach the shrimp
- After the aromatics and tomatoes have been stirred in the skillet, add the shrimp.
- Poach the shrimp for about 20-30 minutes.
- Add the lemon juice at the end of the poaching time.
- I like to freshen the sauce with more fresh parsley and scallions right at the end.
- The time of poaching depends on how low you can keep your garlic butter poaching liquid. The ideal temperature of poaching in melted butter is 170°F.
- Lastly, adjust the salt, pepper, and seasoning right at the end of the cook.
Grill the Baguette
- As the shrimp is poached in the garlic butter turn one burner, that is away from the skillet, to direct low heat.
- Place baguette slices on the grill and toast both sides.
To Serve
With a slotted spoon, leave the poached shrimp and tomatoes mixture and place over the grilled bread. Ladle as much of the smoked butter sauce as you want over the shrimp. Garnish with herbs.
GET SMOKY? CHECK THIS OUT!
Western BBQ Recipe File
Western BBQ Premium Smoking Chips Selection
FEELING SHRIMPY? CHECK THIS OUT!
Smoked Shrimp Ceviche
Grilled Rosemary Shrimp Skewers
NEED MESQUITE SMOKING CHIPS INSPO? CHECK THIS OUT!
Smoked Chicken Leg Quarters
Smoked Rotisserie Chicken on a Gas Grill
Shrimp Scampi Trivia
The shrimp scampi recipe originated in Italy and was brought to the United States by soldiers returning from WWII. However the very earliest known shrimp scampi recipe in America dates back to 1920.
In conclusion, whether you serve mesquite smoked butter shrimp scampi as a quick midweek dinner or an appetizer at your next weekend party, your family and guests will definitely think of you as the most amazing cook and grill-master. And guess what, you are!
Smoked Shrimp Scampi Bruschetta
Extra large shrimp slowly simmer in a mesquite smoked garlic, tomato, and tomatillo butter sauce. Not only do the smoking chips a hint of deliciousness but lemon and parsley do too. Thanks to the gentle nature of smoking the butter the shrimp turns out with an incredibly tender texture; shrimp perfection.
Ingredients
- 1 pound Extra Large Shrimp (16-20 count), tail-on, deveined, thawed
- 12-15 slices from a baguette
- 1/4 cup garlic olive oil or olive oil
- 1 cup unsalted butter, cut into slices
- 8-10 garlic cloves, chopped
- 2 large scallions, chopped
- 1 -2 teaspoons fish sauce or soy sauce
- 2 teaspoons smoked paprika
- 1 1/2 cup chopped tomatoes
- 3 medium tomatillos chopped
- 1/4 cup chopped parsley, divided
- 1 lemon, zest and juiced, divided
- Salt, pepper, or seasoning of choice
Instructions
Prepare the shrimp
- Prepare the shrimp and sauce ingredients.
- Thaw the shrimp in a colander over the sink.
- If the shrimp has not been deveined, do so.
- If the shrimp has a shell intact, remove it. It is okay to remove the tail, if desired.
Prepare the Ingredients
- Have the butter sliced and tomatoes and aromatics chopped before starting this recipe to prevent overcooking the shrimp.
Prepare the baguette
- Use a bread knife to cut the baguette diagonally in 1/4-inch to 1/2-inch thick slices.
- Brush both sides of the bread with olive oil.
- Toast the baguette over low direct heat at any time before the shrimp has finished poaching.
Prepare the gas grill
- Fill a smoker box with 2 cups Western BBQ Premium Mesquite Smoking Chips.
- Place the smoker box over direct medium high heat until the smoke drifts.
- Transfer the smoker box to indirect heat to slow down the smoke release.
Smoke the butter sauce.
- Place the butter, garlic, and scallions into a cold cast iron skillet and place over indirect low heat.
- Close the grill’s lid and smoke for about 8 minutes, or until the butter melts.
Add the fish sauce, smoked paprika, tomatoes, tomatillos, half of the parsley, and lemon zest.
Poach the shrimp.
- As soon as the tomato mixture has been added to the garlic butter, stir to combine.
- Add the shrimp, and poach the shrimp for about 20-30 minutes. The time depends on how low you can keep the garlic butter poaching sauce. The ideal temperature of the butter poaching sauce is 170°F.
- The shrimp is done when there is no longer a grey tint, and it is beautifully opaque in color. The ideal internal temperature for shrimp to be eaten at is 120°F.
Serve Shrimp Scampi Bruschetta:
- With a slotted spoon left the poached shrimp and tomatoes mixture and place over the grilled bread.
- Ladle as much of the smoked butter sauce as you want over the shrimp.
- Garnish with herbs and lemon slices.
Notes
1. Change Up The Herbs! Fresh Tarragon, Oregano, or Basil are delciious flavor boosts with parsley! So double up on those herbs.
2. Fresh Lemon or Lime are absolutely necesary to bring brightness and to cut through the butter. If you do not have lemon or lime go with a shot of apple cider vinegar.
Bio Core Labs CBD Review
blog topic