We’re learning how to make Grilled Soft Shell Scampi.
We’re really looking forward to spending some time in the Kirby and Holloway Kitchen today with food blogger Laura Davis, from Tide and Thyme.
Grilled Soft-Shell Scampi
- 10 cloves garlic, peeled and minced
- 1 cup salted butter (2 sticks)
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 large lemons
- 4 large (prime or jumbo) soft-shell crabs, cleaned and prepped
- 16 oz fettuccine pasta
- 1 1/2 cups dry white wine (like Chardonnay)
- 1 cup cherry tomatoes, halved
- 10 leaves fresh basil, chiffonnaded
- Olive oil
- Kosher salt
- Fresh ground pepper
- Fill a large stockpot with water and 1/4 cup kosher salt and bring to boil over high heat. Prepare pasta according to.ditections on package (or make your own!)
- Prepare the garlic butter for basting. Melt a stick of butter in a small saucepan. Slice one of the lemons, and add 2 or 3 slices to the melted butter, as well as the half (1 Tbsp) of the minced garlic, thyme, and rosemary. Let cook for one minute to release flavors, then remove from heat and set aside.
- Heat a grill to medium-high. Season crabs with a pinch of salt and a drizzle of olive oil on both sides. Place on grill, and cook for about 6 minutes on each side – basting with the garlic butter while cooking.
- Make the scampi sauce by melting the other stick of butter in a saucepan over medium-high heat. Add the remaining garlic, cherry tomatoes, white wine, and the juice of the other lemon. Increase heat to high, and let reduce for about 5 minutes. Stir in half of the fresh basil. Season to taste with salt and pepper. Remove from heat.
- Place a pile of pasta on a large plate. Place a grilled soft shell on top, then pour about 1/2 cup of the scampi sauce on top. Garnish with fresh basil, and the remaining lemon slices.
