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.
Recipe from Sgt. David Cummings, BCCI November, 1999.Below pix of shrimp
scampi done on 02-03-09 by Bill aka Mickey Porter:
Shrimp scampi served with short grain yellow rice and garlic bread.
I have had the shrimp scampi combined with the cooked yellow rice which is
exceptional also. The fresh smell of chopped garlic is certainly a
wonderful aroma!
Below sequence pixs taken while preparing this dish. 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.
This is a very easy shrimp dish to prepare and the flavors compliment one
another exceptionally well! The little digital camera surprised myself
with the clarity for a close up shot but it might be out of focus since I
don't have my glasses on too....a grin is in order for sure. A pix of
removing the veins (close-up pix) and also the removed veins are on the
napkin. A fun recipe to do. There are plenty of variations of
this recipe on the internet but I know this one works.
Bill aka Mickey Porter 02-03-09.
