Shrimp Scampi
With Pan con Tomate
Ilan Hall•
July 9, 2025
Ingredients (16)
Ingredients (16)
Instructions
Make the Shell Stock
In a medium pot, melt a few tablespoons of butter (4 Tbsp). Add half the garlic and a pinch of chili flakes (1 pinch).
Sweat until garlic is translucent.
Add shrimp shells and heads (1 lb). Sauté until everything browns slightly. Press the heads to release their juices.
Deglaze with two cups of water and add the kombu (1 sheet).
Simmer and reduce by half.
Strain and return liquid to the pot. Reduce slightly more, then remove from heat.
Sear the Shrimp
Sear the Shrimp
Toss shrimp with olive oil, and salt and pepper (to taste).
Get a cast iron pan ripping hot. Sear shrimp on both sides until just golden.
Add remaining sliced garlic to the hot pan. Let it take just a hint of color.
Build the Sauce
Hit the pan with white wine (¼ cup).
Quickly add the strained shell/kelp stock.
Swirl and reduce just a touch. Then mount with a few pats of cold butter and emulsify.
Toss in chopped parsley, celery heart leaves, and finish with fresh lemon juice.
Make the Pan con Tomate
Toast the bread.
Rub with garlic, then tomato.
Drizzle with olive oil and sprinkle with flaky salt.
Plate It
Arrange shrimp on the plate. Pour over all the buttery scampi juice.
Serve with the pan con tomate.
Bonus Round
Take any leftover sauce and toss the pan con tomate into the skillet.
Let the bread soak it all up. Serve as an open-faced shrimp scampi sandwich.
Notes
Notes
Serve immediately. Eat with hands. Get messy. Mop up every drop.
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