Love garlic Scapes, the green tops of the garlic plant – long, serpentine like stem is somewhat sweet with a mild garlic flavor without the harsh bite that cloves sometimes offer. It gives a little kick to anything you add into; stews, salads, pasta, stir fry or roasted. The possibilities are endless.
This week, my precious food gems were garlic Scapes. So I decided to try them with another of my family favorite: garlic shrimp. I replaced garlic with garlic Scapes and the result was quite pleasing. Fresh, sweet and mildly garlicky with a crunch! Serve them with crusty bread to mop up all the yummy, flavorful buttery sauce.
Preparation Time: 10-15 min
Cooking Time: 10 min
Total Time: 25 min
1 pound shrimp, shelled and deveined
5 stems garlic Scapes, cut into 2 inch length
2 tablespoon olive oil
2 tablespoon unsalted butter
1/2 cup white wine
2 lemons, juiced
1/8 teaspoon cayenne pepper
Salt and fresh ground black pepper to taste
Heat oil and butter in a large sauté pan.
Sauté garlic Scapes for 1 minute on medium-high heat. Add the shrimp and continue to cook for an additional 2 minutes per side or until it is cooked through and changes it’s color to pink. Take out the Scapes and shrimp into a bowl and set aside.
In the same pan add wine, lemon juice, cayenne pepper, salt and black pepper. Increase the flame to high and bring the sauce to a boil. Simmer the sauce until reduced by half and add the shrimp and garlic Scapes to it. Toss over high heat for 30 seconds and turn off the flame. Transfer to a dish and serve with crusty bread to soak up all the yummy garlicky buttery sauce!