I need ur best Skrimp Scampi recipe?.......

[Chatta Vol]

.....I've made it 3 times over the last 6 months.

first crack used pre-cooked shrimp, then cooked them an additional 15 minutes, tasted like rubber.

2nd crack, used the raw deveined/in shell shrimp and they were ok..

this week i used those again and cooked them perfect.....BUT the sauce wasn't as Scampi-ish as the first batch i cooked


I don't cook a lot so the mo easy the mo better.

[volchef]

Buy the medium gulf of mexico pinks. Mediums with the shell on peel and devein them yourself.

butter, olive oil, scallions in a skillet, when hot, add your garlic and sweat until just aromatic. Add your shrimp and sear just about a minute. Deglaze the pan with some white wine. monte au buerre (stir in cold chunks of butter to thicken the sauce). Finish with fresh chopped flat leaf parsley, salt and crushed red pepper.

If you want a bit of change you can use vermouth in place of the wine and thin slices of basil in place of the parsley.

[GhenghisVol]

I just want ya'll to know that I probably make the worlds best scampi and intend to patent this shit one day.

Ingredients

* # 2 pounds shrimp, peeled and deveined - tails left on
* # Salt and fresh ground black pepper (red pepper optional)
* # Olive oil
* # 1 small onion, sliced thinly
* # 2 tablespoons chopped garlic
* # 1 lemon, juiced
* # 1/2 cup white wine
* # 1/2 cup shrimp & lobster stock
* # 4 tablespoons cold butter
* # 2 tablespoons chopped parsley leaves
* # Lemon slices, for garnish

Directions

Heat pan to hot, pour in enough olive oil to coat pan and fry shrimp for 2 minutes then set aside. Fry onions for 3-4 minutes, add garlic and saute for another 3 minutes. Add stock, wine and other ingredients and boil for another 3 minutes then add back shrimp and cook till almost pink. Add 4-5 tbl butter and toss. In the meantime, cook 1 box vermicelli til al dente. Drain, then add to shrimp and toss. Plate and top with parsley.
Cook's Notes:

”1st try I used 1/2 cup stock in the shrimp, and 1/2cup stock in the vermicelli. Dont know if this is a good use of that damn hard to make stock. May try using more stock in shrimp NEXT time. ”

[Tnphil]

Buy the medium gulf of mexico pinks. Mediums with the shell on peel and devein them yourself.

butter, olive oil, scallions in a skillet, when hot, add your garlic and sweat until just aromatic. Add your shrimp and sear just about a minute. Deglaze the pan with some white wine. monte au buerre (stir in cold chunks of butter to thicken the sauce). Finish with fresh chopped flat leaf parsley, salt and crushed red pepper.

If you want a bit of change you can use vermouth in place of the wine and thin slices of basil in place of the parsley.

I love shrimp scampi.....i have never made it myself but will try this...

[GhenghisVol]

Phil, its easy as hell to make. You can make it as simple or complex as you want, but really all anybody needs is shrimp, garlic, some chardonnay, and some butter. Give it a whirl, impress your girl, dont be a nurl, maybe you'll find a pearl. That is all.

[Tnphil]

Phil, its easy as hell to make. You can make it as simple or complex as you want, but really all anybody needs is shrimp, garlic, some chardonnay, and some butter. Give it a whirl, impress your girl, dont be a nurl, maybe you'll find a pearl. That is all.

Done deal....I will make it this week.....BTW: Homemade chow chow coming tomorrow.....its gooooood.....

tnphil

[tebowisgay]

Skip the part where you fry the shrimp the first time, shrimp take 45 secs to cook if the sauce is hot. Subsitute a golf ball sized minced shallot for the oinion and you are real close

[GhenghisVol]

I use big 15 count shrimp when I can get em. Havent seen a shallot since I lived in Boston.

[GhenghisVol]

Do me a favor, dont put any cucumbers in it. Thats a terrible thing to do to your cabbage.

[humbletx]

.....I've made it 3 times over the last 6 months.

first crack used pre-cooked shrimp, then cooked them an additional 15 minutes, tasted like rubber.

2nd crack, used the raw deveined/in shell shrimp and they were ok..

this week i used those again and cooked them perfect.....BUT the sauce wasn't as Scampi-ish as the first batch i cooked


I don't cook a lot so the mo easy the mo better.

browns, Gulf - 20-25 count - that is the starting point.

flour, cracked black pepper, sea salt - cayenne for some "heat"

olive oil, garlic, shallots, fresh basil, oregano, mushrooms, parsley and some decent white wine.


saute the shrimp - for maybe 30 seconds (folks do have a tendency to overcook fresh "bait") - set'em aside - then work on the garlic - till it turns golden in color. Chunk in the shallots, basil and oregano - flip the shrimp a couple times - -end with the mushrooms and parsley - then deglaze with your choice of wine.

Pour this over some halfway decent rice - medium grain type.

FWIW use the heads and shells to make some shrimp stock - then try some good stull like "shrimp creole"

[GhenghisVol]

Mushrooms and shrimp dont belong in the same hemisphere.

[humbletx]

Mushrooms and shrimp dont belong in the same hemisphere.

that's all ya have to do.. Of course its easy for us to try stuff with fresh dead bait.

some folks think a remoulade slaw ham sammie sounds disgusting

[volchef]

Mushrooms and shrimp dont belong in the same hemisphere.

I agree. It sounds like something in a seafood Alfredo from Red Lobster.

[humbletx]

Mushrooms and shrimp dont belong in the same hemisphere.


H'mmm maybe that is why Susan Spicer can't find a cookin' gig these days? No that she knows her way around a kitchen......:033102kiss_1_prv:

[GhenghisVol]

Tx, I have the ultimate respect for you, but I'm sorry.....mushrooms and shrimp are like collard greens and Kobe beef. Mushrooms dont work with shrimp, its a hideous thought actually.

[FLAVOLS]

Skip the part where you fry the shrimp the first time, shrimp take 45 secs to cook if the sauce is hot. Subsitute a golf ball sized minced shallot for the oinion and you are real close


Agree about using Shallots. And if you can get deep water fresh Royal Reds -Awesome!