We’ve used garlic scapes—the edible, curling stalks of the garlic plant—for our take on Shrimp Scampi. Snipped from the garden while still tender, scapes provide mild garlicky goodness with an asparagus-like texture. (If you can’t find scapes in your Farmers Market, use a little extra garlic and substitute chives or scallions for scapes.)
- 1 tablespoon plus 1 teaspoon olive oil
- 5 garlic scapes, thinly sliced
- 1 pound large shrimp, peeled and deveined
- 1⁄2 pound sugar snap peas, strings removed
- 1⁄2 teaspoon coarse (kosher) salt
- 1 teaspoon grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons cold unsalted butter, cut up
TIDBIT: The scapes must be trimmed off the garlic plant in order for the garlic bulb growing beneath the soil to reach its full potential. Otherwise the plant is using energy to flower and reproduce rather than growing the bulb.
- Prep Time: 10m
- Cook Time: 15m
In a large skillet, heat the oil over medium-low heat. Add the garlic scapes and cook for 5 minutes, stirring occasionally, until tender.
Add the shrimp, sugar snaps, salt, and lemon zest and cook for 5 minutes, stirring occasionally, until the shrimp are just cooked through. Stir in the lemon juice and parsley, remove the pan from the heat, and swirl in the butter until creamy.
This recipe can be found in the Spring chapter of our Beekman 1802 Heirloom Vegetable Cookbook.