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Emeril's Kicked Up Scampi

  • Yield: 4 servings


  • 16 large, head on scampi
  • Emeril's Original Essence
  • 3 tablespoons olive oil
  • 2 tablespoons chopped garlic
  • 1 tablespoon chopped parsley
  • 2 tablespoons capers
  • 1 tablespoon olive oil
  • 1/4 cup cold butter
  • Fresh ground black pepper


  • Season the scampi with Essence. Heat 3 tablespoons of the olive oil in a skillet over medium heat. Add the scampi and cook, stirring, for 5 minutes. Remove the scampi from the pan and set aside. Add the garlic and cook, stirring, for 1 minute. Add the parsley and capers. Add the remaining tablespoon of olive oil and cook, stirring, for 1 minute. Remove the pan from the heat and whisk in the cold butter. Season with pepper. Pour the sauce over the scampi to serve.