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The Library => Auburn Culinary Center => Topic started by: Snaggletiger on April 11, 2012, 03:59:49 PM
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Last night, I get a taste for shrimp and start looking at some recipes for something a little different. Found a shrimp scampi dish that calls for adding crab claws or in the alternative, scallops or lahbstah. Went to Pube Licks to get the stuff and they were selling lobster tails for $4.99 each. Picked up a couple along with the tasty skrimps. Peeled the lobster meet and cut it up into chunks. This recipe takes about 10-15 minutes to prepare and cooking time is 10-12 minutes tops.
2 tablespoons of Canola Oil in a skillet on medium heat. Add the shrimp and cook for 2 minutes on each side and put them on a separate plate.
Pour in a cup of dry white wine and bring to a boil, letting it reduce about half way down. About 5-7 minutes
Add the shrimp and lobster back and cook them for 3-4 minutes or until done.
Take it off the heat and stir in 3 tablespoons of finely chopped parsley, 3 table spoons of lemon juice, one full stick of butter and salt and pepper to taste.
A lot of people serve it over their choice of pasta but we just plated those bad boys up straight from the pan. I had to admit, I felt like a bada$$ chef because that was some fine eatin'.
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Last night, I get a taste for shrimp and start looking at some recipes for something a little different. Found a shrimp scampi dish that calls for adding crab claws or in the alternative, scallops or lahbstah. Went to Pube Licks to get the stuff and they were selling lobster tails for $4.99 each. Picked up a couple along with the tasty skrimps. Peeled the lobster meet and cut it up into chunks. This recipe takes about 10-15 minutes to prepare and cooking time is 10-12 minutes tops.
2 tablespoons of Canola Oil in a skillet on medium heat. Add the shrimp and cook for 2 minutes on each side and put them on a separate plate.
Pour in a cup of dry white wine and bring to a boil, letting it reduce about half way down. About 5-7 minutes
Add the shrimp and lobster back and cook them for 3-4 minutes or until done.
Take it off the heat and stir in 3 tablespoons of finely chopped parsley, 3 table spoons of lemon juice, one full stick of butter and salt and pepper to taste.
A lot of people serve it over their choice of pasta but we just plated those bad boys up straight from the pan. I had to admit, I felt like a bada$$ chef because that was some fine eatin'.
Shrimp, Lobster, wine, stick of butter, and you got a can't miss combination.
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(http://princessfats.files.wordpress.com/2011/01/homer-drool1.jpg)
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Shrimp, Lobster, wine, stick of butter, and you got a can't miss combination.
That's what I was thinking. I'm fairly mean on the grill outdoors but the inside cooking is something I've been known to royally screw up. But I looked at everything in the recipe and thought even I can't mess this up.
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I think we are all in agreement on this one Snags.
Shrimp Scampi is one of my all time favs. Did somewhat of a variation of it Sunday afternoon using scallops. Turned out well.
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Last night, I get a taste for shrimp and start looking at some recipes for something a little different. Found a shrimp scampi dish that calls for adding crab claws or in the alternative, scallops or lahbstah. Went to Pube Licks to get the stuff and they were selling lobster tails for $4.99 each. Picked up a couple along with the tasty skrimps. Peeled the lobster meet and cut it up into chunks. This recipe takes about 10-15 minutes to prepare and cooking time is 10-12 minutes tops.
2 tablespoons of Canola Oil in a skillet on medium heat. Add the shrimp and cook for 2 minutes on each side and put them on a separate plate.
Pour in a cup of dry white wine and bring to a boil, letting it reduce about half way down. About 5-7 minutes
Add the shrimp and lobster back and cook them for 3-4 minutes or until done.
Take it off the heat and stir in 3 tablespoons of finely chopped parsley, 3 table spoons of lemon juice, one full stick of butter and salt and pepper to taste.
A lot of people serve it over their choice of pasta but we just plated those bad boys up straight from the pan. I had to admit, I felt like a bada$$ chef because that was some fine eatin'.
You are gonna make some lucky man a fine wife someday.
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You are gonna make some lucky man a fine wife someday.
Don't make me blush. You really think so?
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Dig some scampi. Yours sounds good. My go-to scampi recipe comes from that haughty, pasty, rotund Ina Garten lady:
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges
http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html (http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html)
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Dig some scampi. Yours sounds good. My go-to scampi recipe comes from that haughty, pasty, rotund Ina Garten lady:
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges
http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html (http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html)
Damn son, my mouf is watering. Big fan of the rosemary and I'll bet that would put it over the top for me. On another note, is that restaurant you turned us on to last summer still going? I know where it's at just can't recall the name. A number perhaps?
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Dig some scampi. Yours sounds good. My go-to scampi recipe comes from that haughty, pasty, rotund Ina Garten lady:
Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges
http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html (http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html)
You love that rotund lady don't you? Or is it just her shrimp that draws you in?
(http://img.foodnetwork.com/FOOD/2008/08/19/bio-ina-garten_al.jpg)
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Damn son, my mouf is watering. Big fan of the rosemary and I'll bet that would put it over the top for me. On another note, is that restaurant you turned us on to last summer still going? I know where it's at just can't recall the name. A number perhaps?
790 on the Gulf.
Still there. Tell Ed "hey" for me.
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790 on the Gulf.
Still there. Tell Ed "hey" for me.
Thanks. Coming down for the Sandestin Wine Festival last weekend of this month. I think a Friday night visit is in order.
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Thanks. Coming down for the Sandestin Wine Festival last weekend of this month. I think a Friday night visit is in order.
You're going to need 5-6 Sweetwater IPAs to prep for a romantic dinner on the beach with the wifey. Holla.
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You're going to need 5-6 Sweetwater IPAs to prep for a romantic dinner on the beach with the wifey. Holla.
You know it.