Rachael's Green Onion and Jalapeno Scampi

by Rachael Ray 3:00 AM, May 9, 2018

Aired May 9, 2018

Serves 4

This riff on shrimp scampi turns up the heat with jalapeno and hot cayenne pepper sauce.


For the Marinade:
20 large shrimp, deveined, tails on
2 cloves garlic, sliced or chopped
A few thin slices of lemon
Kosher salt
1 tablespoon olive oil

To Serve:
2 tablespoons olive oil or canola oil
1 lemon
3 tablespoons butter
2 large cloves garlic, chopped
2 small or 1 large jalapeno peppers, seeded and finely chopped
6 scallions, whites and greens, finely chopped
Salt and pepper
½ cup lager or white wine
Cayenne sauce, to taste (Rach’s go-tos are Frank’s RedHot and Tabasco)
Chopped parsley


Combine marinade ingredients in a bowl and marinated shrimp uncovered for 1-4 hours in fridge. When you’re ready to serve shrimp, heat large skillet with oil, 2 turns of the pan, over medium-high to high heat and sear the shrimp 1-2 minutes, turn, brown at edges, douse with juice of 1 lemon and remove to a plate. Reduce heat a bit and melt butter, add garlic, jalapenos and green onions, season with salt and pepper, and stir a minute or 2. Whisk in beer or wine, and add shrimp back to pan, toss to coat in sauce and add hot sauce to taste and a small handful of chopped parsley. Serve 5 shrimp each with its sauce alongside.

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