Shrimp Ramp Y Recipes

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SHRIMP RAMP-Y



Shrimp Ramp-y image

The combination of garlic and ramps may seem like overkill, but we promise it's not. The garlic will mellow as it cooks while the ramps stay pungent.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Shellfish     Shrimp     Garlic     White Wine     Lemon     Sauté     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Spring

Yield 4 servings

Number Of Ingredients 9

3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 bunch ramps (about 6 oz.), bulbs and greens separated, bulbs halved lengthwise, greens torn into (2"-3") pieces
3 garlic cloves, thinly sliced
½ tsp. mild red pepper flakes (such as Maras, Urfa, or Aleppo-style), plus more for serving
½ cup dry white wine
1¼ lb. large shrimp, peeled, deveined, preferably tails left on
4 Tbsp. unsalted butter
Kosher salt
½ lemon

Steps:

  • Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6-8 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice.
  • Transfer shrimp to a platter. Sprinkle with more mild red pepper flakes and drizzle with plenty of oil.

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2020-03-17 Step 1. Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but …
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  • Combine 3 Tbsp. oil and ramp bulbs in a large skillet. Set over medium heat and cook, tossing occasionally, until bulbs are softened but have not taken on any color, 6–8 minutes. Add garlic and ½ tsp. mild red pepper flakes and cook, tossing occasionally, until garlic is softened, about 3 minutes. Add wine and increase heat to medium-high. Let cook, stirring occasionally, until wine is reduced by half, about 2 minutes. Add ramp greens, shrimp, and butter to pan. Season with salt and cook, tossing occasionally, until ramp greens are wilted, shrimp turn pink, and butter is melted, about 3 minutes. Remove skillet from heat. Finely grate zest from lemon half over shrimp, then squeeze in juice.
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