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SHRIMP SCAMPI
INGREDIENTS:
1 lb. uncooked shrimp
1/4 cup finely chopped fresh parsley
1/4 lb. butter or margarine
1/4 cup finely chopped onion
1 tablespoon minced garlic
1 tablespoon lemon juice
Salt to taste
Louisiana hot sauce or cayenne pepper to taste
Over medium to high heat in a medium sized frying pan, melt butter.
Add the parsley and onions and sauté until onions are tender. Add the lemon
juice and garlic, stir and continue to sauté about 5 minutes. Add the
shrimp, salt and hot sauce and stir to mix well. Sauté until the shrimp are
pinkish about 5 minutes. Do not overcook. If you want exceptional
color contrast, add additional fresh chopped parsley as a garnish, however I
followed David's recipe as written.
Note: Add hot sauce or pepper to your liking; be careful not to
overdo.
Makes about 2 servings. You can leave the pepper and hot sauce out and
garnish with lemon wedges for a change.The shrimp were peeled and deveined prior to cooking.
The main vein is on the top side of the shrimp and black in color. To
remove; First peel shrimp and use a small sharp paring knife and
simply butterfly the shrimp about 1/4 of inch deep exposing the black vein.
Most people devein fresh shrimp otherwise you might get a gritty texture if
the vein is any size and left in the shrimp. Remove the shell and
"legs" from the shrimp first and for the scampi you do not need the tail on
the shrimp and simply pinch off. Remove the dark vein and rinse
under cold water. If you plan on boiling fresh shrimp with the
shell on, there is a special deveining tool for that purpose available at
specialty outlets.
Recipe from Sgt. David Cummings, BCCI November, 1999.
Web published by Bill aka Mickey Porter 02-03-09.
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