Shrimp Scampi with Green Onions and Chive Flowers
Green onion sprouts look like overgrown scallions, with small bulbs and thick green stalks. They are delicious sliced thinly into salads, or cut into larger pieces and cooked quickly as with this shrimp scampi. If you can’t find Vidalia sprouts, look for local varieties, ramps, or large scallions. Chives and chive flowers provide a zippy flavor and aren’t utilized often enough, and should be thrown in for the last minute to preserve their crunch. This dish makes a quick and easy addition to your springtime meals, and it is gluten-free as well!
1 ½ lb. shrimp
1 large bunch green Vidalia onion sprouts, cleaned and sliced into ¾ inch wide chunks
½ cup chive flowers, bias cut into ½ inch slices
2 tbsp. fresh butter
1 ½ tbsp. chopped garlic
2 tbsp. white wine
1 tbsp. chopped fresh parsley
2 tbsp. lemon juice
Salt and pepper to taste
- Clean and de-vein shrimp. Reserve shells for future stock.
- Melt butter in a large sauté pan. Season shrimp with salt and pepper and add to the sizzling butter. After cooking on one side for 2 minutes, turn the shrimp over.
- Add the garlic and sliced onion sprouts to the pan. Squeeze in lemon juice, add wine and parsley. Stir and let cook until shrimp are opaque and onions are softened.
- Stir in chive flowers. Toss them in the cooking liquid until they are coated. Remove from heat.