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Discussion in 'Food Forum' started by KYglockers, Aug 15, 2006.
Got 20lbs of 16/21 Shrimp, and Im wanting to make some scampi for the weekend, Any suggestions????
What time shall I plan on arriving? :embarassed:
I LOVE YOU, MAN!
Seriously, I'd to a Google search for "recipe shrimp scampi". There are as many recipes as their are people to prepare it.
20 lbs., huh? I say "PEEL AND EAT!"
2 lbs Raw shrimp, peeled and deveined
2 Tbl olive oil and 2 tbl butter
2 cloves garlic, minced
1 tbl leaf oregano, dried
2 tbl fresh chopped flat leaf parsley
salt and pepper
2 add'l tbl butter
Heat saute pan over medium heat. When hot, add butter and olive oil, saving add'l butter for later.
When melted add shrimp. Cook until opaque.
Add garlic and oregano, cook 2 minutes.
add flat leaf parsley and additional 2 tbl butter to cream sauce, season with salt and pepper.
serve over pasta with sauce in pan, or better yet, pour shrimp and sauce over fresh sliced french bread.
make sure the water is WELL salted when you cook the pasta.
Add a small amount(2 or 3 tablespoons) of the cooking water, butter (at least 1/2 a stick) and fresh grated Reggiano Parmesan (lots) to make the sauce. Put it over the pasta and the shrimp on top of that.
If the pan is hot when you put the shrimp in, when one side gets a good reddish color it is half done turn it over. It does not take long. The variable would be how cold the shrimp is when you start.
When cooking for a lot of people I will put the shrimp in tap water to bring up the temp, Right before cooking. Drain well before you put them in the hot oil.
OMG, that would SOOOOOO be worth the cost of the plane ticket!