Shrimp and Crab finger Scampi

Photographer: Peter Frank Edwards via CL

Shrimp and Crab finger Scampi

• 2 tablespoons canola oil
• 20 large fresh shrimp, peeled and deveined
• 1 cup dry white wine
• 20 large crab fingers or crab claws
• 3/4 cup unsalted butter, cut into pieces
• 3 tablespoons finely chopped fresh parsley
• 2 tablespoons fresh lemon juice
• Kosher salt
• Freshly ground white pepper

Preparation

1.  Heat oil in a 12-inch skillet over medium heat. Add shrimp, and cook 2 minutes on each side. Transfer shrimp to a plate.
2. . Add white wine to skillet, stirring with a wooden spoon to loosen any bits stuck to bottom of pan. Bring mixture to a boil. Cook 5 to 7 minutes or until mixture is reduced by half. Add reserved shrimp and crab claws to skillet. Cook 1 to 2 minutes or until thoroughly heated.
3.  Remove pan from heat, and stir in butter, 1 piece at a time. Stir in parsley and lemon juice. Season to taste with salt and pepper.

Recipe courtesy of Frank McMahon, Charleston, SC via CL.

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