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John Setzler

Kamado Joe Cast Iron Wok Shrimp Scampi

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 I had to break out the Kamado Joe Cast Iron Wok today and make an outstanding batch of Shrimp Scampi on the Kamado Joe Classic!  Here's the recipe:
Kamado Joe Cast Iron Wok Shrimp Scampi
Preheat your grill to a dome temperature of 400°F with the cast iron wok on the accessory rack in the lower position of the Divide & Conquer Flexible Cooking System.
1 to 1 1/2 lbs 20 count shrimp, peeled, deveined, with tails on
salt/pepper to taste
4 tablespoons butter, divided
1/2 cup extra virgin olive oil, divided
1 cup dry white wine
juice of one lemon
3-4 cloves finely minced garlic
2 shallots, diced
1/4 cup finely chopped fresh parsley
Rinse your shrimp and dust with salt and black pepper.
Once your wok is good and hot, add 2 tablespoons of butter and 1/4 cup extra virgin olive oil.  Sautee the garlic and shallots for about 2 minutes.  Add the shrimp and cook for 3-4 minutes until the shrimp is almost done.  Remove the shrimp from the wok and set aside.
Add another 2 tablespoons of butter and 1/4 cup extra virgin olive oil to the wok.  Add the white wine and lemon juice and let come to a boil.  Return the shrimp tho the wok. Add the chopped parsley and toss in the wine and oil mixture for another minute or two.  
Remove from the wok and serve over cooked rice or cooked linguini.  You can also add the cooked linguini to the wok and toss it with the shrimp and scampi sauce if you like!

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Powerfully looking tasty cook.



Another high-quality recipe video, too, John.  :good:


Your videos really cover the cooks very, very well.  Informative and flinging cravings on those who watch them.





Is the circular opening on the x-rack the same size on both the Classic and the Big Joe ?



i assume that the wok fits each grill's x-rack.

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