Skampi Auf Wienerische Art (Shrimp Viennese Style)

The scent of this dish always transports me back to my grandmother’s kitchen. She had a little recipe box filled with treasures, snippets clipped from magazines and handwritten notes from friends. This recipe, titled “Skampi Auf Wienerische Art,” was one of her prized possessions. The faded ink and slightly yellowed paper hinted at countless evenings spent recreating the flavors of a Viennese restaurant right in her own cozy home. The aroma of simmering shrimp, wine, and that hint of paprika always filled the air with a comforting warmth that I still crave today.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: Approx. 6 servings
• Dietary Type: Not specified (contains seafood, dairy)

Ingredients

• 2 lbs frozen shrimp (already deveined)
• 1/4 cup lemon juice
• 1 tablespoon salt
• 1 bay leaf
• 1/4 cup butter
• 2 tablespoons green onions, chopped
• 1/2 cup white wine
• 1 tablespoon tomato paste
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon soy sauce
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon sweet paprika
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

Equipment Needed

• Large pot
• Skillet
• Saucepan
• Whisk
• Paper towels

Instructions

1. Begin by rinsing the frozen shrimp under cold running water. This will remove any surface ice crystals. Drain the shrimp thoroughly.

2. In a large pot, bring 1 quart of water to a rolling boil. Add the lemon juice, 1 tablespoon of salt, and the bay leaf to the boiling water.

3. Once the water is at a rolling boil again, add the drained shrimp. Cover the pot tightly and simmer for 5-8 minutes, or until the shrimp turn pink and are tender. Be careful not to overcook the shrimp, as they will become rubbery.

4. Drain the cooked shrimp immediately and cover them with cold water to stop the cooking process and chill them quickly. This helps maintain their texture. Drain the shrimp again and then drain them on paper towels to remove all excess moisture. It’s crucial to get the shrimp as dry as possible for the next steps. Chill the shrimp in the refrigerator until ready to use.

5. In a large skillet, heat 1/4 cup of butter over medium heat. Once the butter is melted, add the chilled shrimp and chopped green onions. Cook over medium heat for about 3 minutes, stirring occasionally, until the shrimp are lightly warmed through and the green onions are fragrant.

6. Remove the skillet from the heat and blend in the white wine, tomato paste, sugar, 1/2 teaspoon of salt, soy sauce, cayenne pepper, and sweet paprika. Ensure all ingredients are well combined.

7. Return the skillet to the heat and simmer the mixture for 15 minutes. This allows the flavors to meld together beautifully and create a rich, complex sauce.

8. Remove the shrimp from the skillet using a slotted spoon and set them aside. Keep them warm.

9. In a separate saucepan, heat 1 tablespoon of butter over medium heat until melted. Add the all-purpose flour and make a roux by browning the flour lightly, stirring constantly with a whisk. This will thicken the sauce.

10. Add 3 tablespoons of the shrimp sauce from the skillet to the roux in the saucepan, stirring vigorously with the whisk to prevent lumps from forming.

11. Immediately blend the roux mixture into the remaining shrimp sauce in the skillet and bring the sauce to a boil, stirring frequently.

12. Cook the sauce at a gentle boil for 1-2 minutes, stirring frequently, until it has thickened to your desired consistency.

13. Add the shrimp back into the sauce and cook over medium heat for 5 minutes, or until the shrimp are thoroughly heated through. Be careful not to overcook them at this stage.

14. Serve the Skampi Auf Wienerische Art hot.

Expert Tips & Tricks

• For a richer flavor, use dry sherry instead of white wine.
• If the sauce is too thick, add a little more white wine or shrimp stock. If it’s too thin, simmer it for a few more minutes to reduce it.
• Don’t overcrowd the skillet when cooking the shrimp initially, as this will lower the temperature and cause them to steam instead of sear.
• To avoid tough shrimp, always cook them gently and avoid overcooking.
• For a more vibrant color and flavor, use freshly ground sweet paprika.

Serving & Storage Suggestions

Serve Skampi Auf Wienerische Art immediately while hot. It pairs beautifully with rice pilaf, buttered noodles, or crusty bread to soak up the delicious sauce. Garnish with fresh parsley or a sprinkle of paprika for an elegant presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat, stirring occasionally, until heated through. Avoid overheating, as this can make the shrimp tough. Freezing is not recommended as it can affect the texture of the shrimp.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	291 kcal	15%
Total Fat	12 g	18%
Saturated Fat	6 g	30%
Cholesterol	344 mg	115%
Sodium	2908 mg	120%
Total Carbohydrate	5 g	2%
Dietary Fiber	0 g	0%
Sugars	1 g	4%
Protein	35 g	70%

Variations & Substitutions

• For a spicier dish, increase the amount of cayenne pepper or add a pinch of red pepper flakes.
• If you don’t have white wine, you can substitute chicken broth or vegetable broth.
• For a creamier sauce, stir in a tablespoon of heavy cream or crème fraîche at the end.
• You can use different types of seafood, such as scallops or lobster, in place of the shrimp.
• Serve over zucchini noodles for a lower carb option.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked shrimp for this recipe?
A: While you can use pre-cooked shrimp, the texture won’t be quite as tender as if you cook them yourself from raw. If using pre-cooked shrimp, simply add them to the sauce at the very end to heat through.

Q: Can I make this dish ahead of time?
A: Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours. When ready to serve, simply reheat the sauce and add the cooked shrimp.

Q: Is it necessary to chill the shrimp after boiling them?
A: Yes, chilling the shrimp quickly helps to stop the cooking process and prevent them from becoming overcooked and rubbery. It also helps to firm up their texture.

Q: Can I use frozen green onions instead of fresh?
A: Yes, frozen green onions are a perfectly acceptable substitute for fresh green onions. Just be sure to thaw them before adding them to the skillet.

Q: What kind of white wine should I use?
A: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, is ideal for this recipe. Avoid using sweet wines, as they will make the sauce too sweet.

Final Thoughts

This Skampi Auf Wienerische Art is more than just a recipe; it’s a taste of history, a connection to my grandmother’s kitchen, and a celebration of simple, flavorful ingredients. I encourage you to try this dish and experience the magic for yourself. Don’t be afraid to experiment with the variations and substitutions to create a dish that perfectly suits your palate. Share your creations with friends and family, and let the warm, comforting flavors of Vienna fill your home. Guten Appetit!