Recipes Dinner Seafood Main Course Shellfish Main Course Cilantro-Lime Shrimp Scampi 3.8 (4) 4 Reviews Although "scampi" are technically langoustines, in the United States the term has come to describe the famous dish of shrimp cooked with butter, garlic, and white wine. Here, the use of tequila, cilantro, and fresh lime juice offer a bold twist on the classic. Tender cilantro stems mellow slightly after a quick sauté, accenting the fresh cilantro leaves used to finish this dish. Serve it with a torn baguette to sop up the juices. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 20 mins Total Time: 20 mins Servings: 4 Cook Mode (Keep screen awake) Ingredients ¼ cup unsalted butter ¼ cup extra-virgin olive oil ¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided 4 large garlic cloves, finely chopped 1 crushed chile de árbol or 1/2 teaspoon crushed red pepper 3 tablespoons (1 1/2 ounces) tequila blanco 1 ½ pounds peeled and deveined raw large shrimp, tail-on 1 teaspoon kosher salt, plus more to taste ¾ teaspoon black pepper 3 tablespoons fresh lime juice Torn baguette, for serving Directions Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and chile. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat. Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette. Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Originally appeared: May 2021 Rate It Print