ISO: ISO: T & T Shrimp Scampi ...not bland like mine..TIA nt
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Not really a recipe - but lots of butter and galric are required! I like to
use butter, a bit of olive oil, a splash of chicken broth (or fish stock if you have some), lots of fresh garlic, and a bit of lemon juice.
Don't forget to salt the sauce as well. Sprinkle the finished dish with chopped fresh parsley.
use butter, a bit of olive oil, a splash of chicken broth (or fish stock if you have some), lots of fresh garlic, and a bit of lemon juice.
Don't forget to salt the sauce as well. Sprinkle the finished dish with chopped fresh parsley.
Here's a T&T from my buddy Jane. Yum!
Shrimp Scampi
Recipe By : Jane
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 pounds jumbo bay shrimp
4 cloves garlic -- minced
1/4 cup shallots -- minced
1 1/2 sticks butter
2 tablespoons lemon juice
1/2 teaspoon steak sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon -- crumbled
1/4 teaspoon Tabasco sauce
2 tablespoons parsley -- minced
Peel and devein shrimp leaving on tails. Butterfly and press to lay flat. Place in a single layer in a baking pan.
Saute garlic and shallots in butter in a large frying pan 1 minute; stir in lemon juice, steak sauce, Worcestershire sauce, tarragon and Tabasco.
Pour over shrimps. Broil 5 to 6" from heat turning once, 7 minutes or until shrimps are tender. Sprinkle with parsley.
- - - - - - - - - - - - - - - - - -
Shrimp Scampi
Recipe By : Jane
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 pounds jumbo bay shrimp
4 cloves garlic -- minced
1/4 cup shallots -- minced
1 1/2 sticks butter
2 tablespoons lemon juice
1/2 teaspoon steak sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried tarragon -- crumbled
1/4 teaspoon Tabasco sauce
2 tablespoons parsley -- minced
Peel and devein shrimp leaving on tails. Butterfly and press to lay flat. Place in a single layer in a baking pan.
Saute garlic and shallots in butter in a large frying pan 1 minute; stir in lemon juice, steak sauce, Worcestershire sauce, tarragon and Tabasco.
Pour over shrimps. Broil 5 to 6" from heat turning once, 7 minutes or until shrimps are tender. Sprinkle with parsley.
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And here's a recipe that I just printed the other day to try soon from Rachael Ray.
It's a little different and I think it sounds really good. I'm going to try soon.
Greek Style Shrimp Scampi and Linguini
Rachael Ray
.
Yield: 4 servings
1 pound linguini
Salt
1 pound medium to large shrimp deveined and peeled, tails removed
Pepper
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine, eyeball it
1/2 cup chopped flat-leaf parsley
1 cup feta cheese crumbles
Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
Season the shrimp with salt and pepper.
While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat.
Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
It's a little different and I think it sounds really good. I'm going to try soon.
Greek Style Shrimp Scampi and Linguini
Rachael Ray
.
Yield: 4 servings
1 pound linguini
Salt
1 pound medium to large shrimp deveined and peeled, tails removed
Pepper
1/3 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
Couple pinches red pepper flakes
1/2 lemon, zested and juiced
2 sprigs oregano, finely chopped
Handful pitted kalamata olives, chopped
1/2 cup white wine, eyeball it
1/2 cup chopped flat-leaf parsley
1 cup feta cheese crumbles
Place a large pot of water on the stove to boil. Salt water and cook pasta to al dente.
Season the shrimp with salt and pepper.
While the pasta water comes to a boil, heat extra-virgin olive oil in a deep skillet with garlic. When garlic is brown, remove and reserve. Add shrimp and cook 3 to 4 minutes. Add red pepper flakes, lemon zest, oregano, olives, and wine and cook together a couple of minutes more. Remove from heat.
Add a ladle of starchy pasta cooking water to sauce and some lemon juice. Remove the sauce from the heat. Drain pasta and add to the skillet. Let pasta soak in juices for a minute then toss with parsley and feta. Use tongs to pull pasta from skillet, giving it a turn to twist in as many ingredients as possible. Then, use the tongs to remove and arrange the shrimp and ingredients that may remain in the pan, distributing them evenly among the portions.
shrimp scampi
Home : News : News : Food
Food
You'll want to scampi over to the stove to make this
Lidia Matticchio Bastianich, Universal Press Syndicate
02/06/2002
Email to a friendPrinter-friendly
Shrimp Scampi is an American adaptation of a traditional Italian seafood dish.
Everyone loves shrimp, and it's relatively easy to get all over the United States. In the restaurant business, we use the following terminology to determine the size being sold. "U-10" stands for "under 10," which means there are 10 or fewer shrimp in a pound. "U-15" means there are fewer than 15 per pound. "U-21-25" means there are between 21 and 25 per pound.
One of my favorite shrimp dishes is Shrimp Scampi — a dish familiar to all. However, the name is misleading. Scampi are actually spiny, hard-shell crustaceans that resemble small lobsters more than shrimp, except that they are powder pink in color.
One of the most common ways to prepare scampi is to saute them with garlic, shallots and white wine. The same method was used by chefs in Italian-American restaurants to prepare shrimp (called "gamberi" in Italian), which were much more readily available. This is how Shrimp Scampi got its name.
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This was a favorite recipe in my first restaurant, Buonavia, which opened in 1971.
Lidia Matticchio Bastianich is author of "Lidia's Italian-American Kitchen," Knopf, 2001, and host of the PBS television series of the same name. For more, visit www.lidiasitaly.com.
SHRIMP SCAMPI
• 2 tablespoons extra- virgin olive oil
• 3 large cloves garlic, minced
• 2 tablespoons finely chopped shallots
• Salt
• Freshly ground pepper
• 1/2 cup dry white wine, divided use
• 2 tablespoons fresh lemon juice, divided use
• 8 tablespoons unsalted butter, at room temperature
• 2 teaspoons minced parsley
• 2 teaspoons minced fresh tarragon
• 36 U-10 shrimp, about 3 1/2 pounds
• 6 to 8 sprigs fresh thyme
Heat olive oil in a small skillet over medium heat. Add garlic and cook until pale golden, about 1 minute. Stir in shallots, season generously with salt and pepper, and continue cooking, shaking skillet, until shallots are wilted, about 2 minutes.
Add 1/4 cup of the wine, bring to a boil, and cook until about half of the wine has evaporated. Stir in 1 tablespoon of the lemon juice and boil until almost all of the liquid has evaporated. Transfer to a small bowl and cool completely.
Add butter, parsley and tarragon to bowl and beat until blended. To make the butter easier to handle, spoon it onto a 12-inch length of plastic wrap and roll it into a log shape, completely wrapped in plastic. Chill thoroughly.
Place the oven rack in the lowest position and preheat oven to 475 degrees. Peel the shrimp, leaving the tail and last shell segment attached.
Devein the shrimp and lay flat on the work surface. Starting at the thick end, make a horizontal cut along the center of the shrimp, extending it about three-quarters of the way down. Pat shrimp dry.
Using some of the flavored butter, lightly grease a low baking pan, such as an ovenproof saute pan, into which This was a favorite recipe in my first restaurant, Buonavia, which opened in 1971.
Lidia Matticchio Bastianich is author of "Lidia's Italian-American Kitchen," Knopf, 2001, and host of the PBS television series of the same name. For more, visit www.lidiasitaly.com.
Place each shrimp on the work surface with underside of the tail facing away from you. With your fingers, roll each half of the slit part of the shrimp in toward and underneath the tail, forming a "6" on each side of the shrimp and lifting the tail up.
Arrange shrimp, tails up, on the prepared sheet or saute pan as you work. Cut the remaining flavored butter into 1/2-inch cubes and disperse the cubes among the shrimp. Mix remaining 1/4 cup wine and 1 tablespoon lemon juice and add it to the pan. Scatter the thyme sprigs over and around the shrimp. Season with salt and pepper and place the pan on the oven rack. Roast until shrimp are firm and crunchy, about 5 minutes.
Transfer shrimp to hot serving plates. Drain pan juices into a small pan. Bring to a boil over high heat and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon sauce over the shrimp and serve immediately. Serves 6.
Home : News : News : Food
Food
You'll want to scampi over to the stove to make this
Lidia Matticchio Bastianich, Universal Press Syndicate
02/06/2002
Email to a friendPrinter-friendly
Shrimp Scampi is an American adaptation of a traditional Italian seafood dish.
Everyone loves shrimp, and it's relatively easy to get all over the United States. In the restaurant business, we use the following terminology to determine the size being sold. "U-10" stands for "under 10," which means there are 10 or fewer shrimp in a pound. "U-15" means there are fewer than 15 per pound. "U-21-25" means there are between 21 and 25 per pound.
One of my favorite shrimp dishes is Shrimp Scampi — a dish familiar to all. However, the name is misleading. Scampi are actually spiny, hard-shell crustaceans that resemble small lobsters more than shrimp, except that they are powder pink in color.
One of the most common ways to prepare scampi is to saute them with garlic, shallots and white wine. The same method was used by chefs in Italian-American restaurants to prepare shrimp (called "gamberi" in Italian), which were much more readily available. This is how Shrimp Scampi got its name.
Advertisement
This was a favorite recipe in my first restaurant, Buonavia, which opened in 1971.
Lidia Matticchio Bastianich is author of "Lidia's Italian-American Kitchen," Knopf, 2001, and host of the PBS television series of the same name. For more, visit www.lidiasitaly.com.
SHRIMP SCAMPI
• 2 tablespoons extra- virgin olive oil
• 3 large cloves garlic, minced
• 2 tablespoons finely chopped shallots
• Salt
• Freshly ground pepper
• 1/2 cup dry white wine, divided use
• 2 tablespoons fresh lemon juice, divided use
• 8 tablespoons unsalted butter, at room temperature
• 2 teaspoons minced parsley
• 2 teaspoons minced fresh tarragon
• 36 U-10 shrimp, about 3 1/2 pounds
• 6 to 8 sprigs fresh thyme
Heat olive oil in a small skillet over medium heat. Add garlic and cook until pale golden, about 1 minute. Stir in shallots, season generously with salt and pepper, and continue cooking, shaking skillet, until shallots are wilted, about 2 minutes.
Add 1/4 cup of the wine, bring to a boil, and cook until about half of the wine has evaporated. Stir in 1 tablespoon of the lemon juice and boil until almost all of the liquid has evaporated. Transfer to a small bowl and cool completely.
Add butter, parsley and tarragon to bowl and beat until blended. To make the butter easier to handle, spoon it onto a 12-inch length of plastic wrap and roll it into a log shape, completely wrapped in plastic. Chill thoroughly.
Place the oven rack in the lowest position and preheat oven to 475 degrees. Peel the shrimp, leaving the tail and last shell segment attached.
Devein the shrimp and lay flat on the work surface. Starting at the thick end, make a horizontal cut along the center of the shrimp, extending it about three-quarters of the way down. Pat shrimp dry.
Using some of the flavored butter, lightly grease a low baking pan, such as an ovenproof saute pan, into which This was a favorite recipe in my first restaurant, Buonavia, which opened in 1971.
Lidia Matticchio Bastianich is author of "Lidia's Italian-American Kitchen," Knopf, 2001, and host of the PBS television series of the same name. For more, visit www.lidiasitaly.com.
Place each shrimp on the work surface with underside of the tail facing away from you. With your fingers, roll each half of the slit part of the shrimp in toward and underneath the tail, forming a "6" on each side of the shrimp and lifting the tail up.
Arrange shrimp, tails up, on the prepared sheet or saute pan as you work. Cut the remaining flavored butter into 1/2-inch cubes and disperse the cubes among the shrimp. Mix remaining 1/4 cup wine and 1 tablespoon lemon juice and add it to the pan. Scatter the thyme sprigs over and around the shrimp. Season with salt and pepper and place the pan on the oven rack. Roast until shrimp are firm and crunchy, about 5 minutes.
Transfer shrimp to hot serving plates. Drain pan juices into a small pan. Bring to a boil over high heat and boil until the sauce is lightly thickened, 1 to 2 minutes. Spoon sauce over the shrimp and serve immediately. Serves 6.
Dr. Van Helsing's Garlic Shrimp
Posted: Aug 16, 2002 by Count Marilyn in FL
This recipe, from an old, old European family, is best prepared between the hours of daybreak and sunset. Under no circumstances should you attempt it after dark in a drafty castle in the middle of Transylvanian unless the cook is prepared to become the entree.
Ingredients:
24 large shrimp (21-25 count size)
3 Tbl quality virgin olive oil
1/4 C unsalted butter, divided
1/8 tsp red pepper flakes
6 cloves garlic, crushed and minced
1/4 C white wine
3 Tbl chopped fresh parsley
Kosher salt and fresh ground black pepper
Equipment:
10" heavy frying pan
silver bullets
crucifix
wooden stake
Be sure to set the table, warm up crusty bread, chill the wine and prepare the remaining side dishes ahead of time because this is going to take less than 10 minutes.
Be forewarned! Dr. Van Helsing's Garlic Shrimp waits for no man...living or dead!
************
1. Get a B12 shot.
2. Peel the shrimp, slit down the back slightly to devein, and rinse thoroughly. Try not to quiver in excitement. Place on paper towels and pat dry. Sprinkle shrimp lightly with 1/2 tsp kosher salt and rub into the meat.
3. In the large pan, add the oil, half the butter, chili flakes and garlic over medium heat. Cook 1 minute.
4. Add the shrimp and cook 2 minutes.
5. Flip the shrimp, add the wine and parsley and cook 2-3 minutes.
6. Remove shrimp to a warm serving dish, bring the heat up and boil the sauce slightly to thicken.
7. Off heat, add remaining butter and swirl to melt. Sprinkle with fresh pepper and a modicum of salt.
Pour the sauce over the shrimp and rush it immediately to the table. Hurry, you fool!! The sun is setting!!
Sit down to a wonderful meal with family and friends. Serve each a portion of shrimp and sauce, roasted garlic risotto, fresh green beans dressed in balsamic vinaigrette, and a hunk of crusty bread.
Pour a glass of chilled wine and toast your guests warmly, checking closely for unnaturally sharp incisors and a disturbing lack of reflection in the crystal.
Enjoy.
Serves 3 to 4
Adapted from a recipe in "The Food of Italy" by Braimbridge and Glynn.
Surprisingly, this is NOT greasy at all.
Posted: Aug 16, 2002 by Count Marilyn in FL
This recipe, from an old, old European family, is best prepared between the hours of daybreak and sunset. Under no circumstances should you attempt it after dark in a drafty castle in the middle of Transylvanian unless the cook is prepared to become the entree.
Ingredients:
24 large shrimp (21-25 count size)
3 Tbl quality virgin olive oil
1/4 C unsalted butter, divided
1/8 tsp red pepper flakes
6 cloves garlic, crushed and minced
1/4 C white wine
3 Tbl chopped fresh parsley
Kosher salt and fresh ground black pepper
Equipment:
10" heavy frying pan
silver bullets
crucifix
wooden stake
Be sure to set the table, warm up crusty bread, chill the wine and prepare the remaining side dishes ahead of time because this is going to take less than 10 minutes.
Be forewarned! Dr. Van Helsing's Garlic Shrimp waits for no man...living or dead!
************
1. Get a B12 shot.
2. Peel the shrimp, slit down the back slightly to devein, and rinse thoroughly. Try not to quiver in excitement. Place on paper towels and pat dry. Sprinkle shrimp lightly with 1/2 tsp kosher salt and rub into the meat.
3. In the large pan, add the oil, half the butter, chili flakes and garlic over medium heat. Cook 1 minute.
4. Add the shrimp and cook 2 minutes.
5. Flip the shrimp, add the wine and parsley and cook 2-3 minutes.
6. Remove shrimp to a warm serving dish, bring the heat up and boil the sauce slightly to thicken.
7. Off heat, add remaining butter and swirl to melt. Sprinkle with fresh pepper and a modicum of salt.
Pour the sauce over the shrimp and rush it immediately to the table. Hurry, you fool!! The sun is setting!!
Sit down to a wonderful meal with family and friends. Serve each a portion of shrimp and sauce, roasted garlic risotto, fresh green beans dressed in balsamic vinaigrette, and a hunk of crusty bread.
Pour a glass of chilled wine and toast your guests warmly, checking closely for unnaturally sharp incisors and a disturbing lack of reflection in the crystal.
Enjoy.
Serves 3 to 4
Adapted from a recipe in "The Food of Italy" by Braimbridge and Glynn.
Surprisingly, this is NOT greasy at all.
) The T&T started (I believe) with everyone posting the known "classics" from over there.