Here’s the thing about shrimp: Unless you’re catching them yourself, there’s a good chance they’ve been frozen. So, skip the seafood counter with the premium prices and buy a two-pound bag of (cleaned and uncooked) frozen jumbo shrimp. If you’re not using them right away, store in the freezer for a last minute dinner rush. You probably already have the other ingredients. So effortless, shrimp scampi with black rice could also be called “dinner insurance”.

Defrosting shrimp secret: If you’re caught short and need your shrimp right away, here’s a secret to quick defrosting. Place the frozen shrimp in a colander and run cool water over them for 5-10 minutes (you can prepare the other ingredients while you’re waiting). You’ll know they’ve thawed then they no longer stick together. Pat shrimp dry for best sautéing.

About cooking with wine: Most recipes don’t require a whole bottle of wine, so there’s no need to skimp on quality. Quit simply, if you wouldn’t drink it, don’t cook with it.

Black rice: AKA forbidden rice because in China’s olden days, black rice was considered the highest in quality and only served to the Emperor, hence the name. Not only does it have a hearty, nutty taste, but it’s a whole grain that’s good for you and it looks really great on a plate.

Shrimp Scampi with Black RIce
shrimp scampi with black rice is such an easy and effortless recipe it could also be called “dinner insurance”.

Shrimp Scampi with Black Rice

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: 4-6


  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 3 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 shallots, minced
  • Juice of half a lemon
  • ½ cup good quality wine
  • 2 lbs. jumbo shrimp, uncooked, cleaned and shelled
  • ¼ cup flat leaf parsley, chopped
  • Salt and pepper
  • Black rice, cooked according to package (Whole Foods, Costco)


  1. In a large skillet over medium heat, combine 3 tablespoons butter with the olive oil. Add the garlic and shallots and sauté until fragrant, about 5 minutes. Add lemon juice and wine, bring to a boil and reduce to a simmer until there’s about 2 tablespoons of liquid in the skillet. Whisk in the remaining tablespoon of butter.
  2. Add shrimp and sauté until opaque, 2-4 minutes. Season to taste with salt and pepper, then sprinkle with parsley. Serve immediately with black rice.