Tuesday, January 4, 2011

Shrimp Scampi


     I had purchased Wild Caught Shrimp to have alongside a beef roast for Christmas dinner. When I mentioned that to C.S.Farmer, it got changed to a turkey dinner. I'm flexible. I'm so flexible, that while catering a Christmas party, the client made me really bend.
Client: "I'm so excited about this party."
Chef(me): "Everything will be wonderful."
Client: "Did I tell you that I ran into some people today and invited them?"
Chef(me):" You gave me a guest list of 120. How many people are you adding?"
Client: "Oh, just a few."
Chef(me): "Okay. How many are "a few?" Keep in mind, this is a buffet dinner!
Client: "Er-well- thirty."
Chef(me): Okay. I can do that. Things I was thinking: Thank goodness I bought extra.
                                                                                    My price just went up.
                                                                                    Remind me not to work for you again!
The catering event actually went well. So did our family's Christmas dinner of turkey and all of the trimmings. So, I happened to have some leftover shrimp. Ah, Shrimp Scampi. Yes!

Shrimp Scampi
2 pounds large raw shrimp, peeled and deveined

olive oil

1 heaping teaspoon garlic, minced

about 2 pinches of sugar

3 heaping teaspoons garlic, minced

red pepper flakes

3 cups water

2 cups chicken or turkey broth ( I had some turkey broth on hand and it worked great.)

sweet  white dessert wine or a sweet white wine (about 1/2 cup)

pasta ( I used spaghetti because it sounded good. Linguine or fettuccine would work.)

splash of lime or lemon juice (I used lime for the first time ever in this and we really liked it.)

fresh parsley, minced (Optional)


Place about two Tablespoons of olive oil in a medium sized frying pan. Heat the pan until hot, but not smoking. Toss in the shrimp and one heaping teaspoon of the garlic. Cook while stirring constantly until the shrimp or pink and mostly opaque. At this stage it's better to under cook than over. It will cook more later. Pull from heat immediately and put in a covered bowl. No need to refrigerate.


Start boiling a pot with the water and broth, and some salt( if you use it). You will use this to cook your pasta.


Let the frying pan cool down a bit. Pour out any excess liquid, or add to shrimp if you'd like. Heat pan on low with  about two or three Tablespoons of olive oil. Add the three heaping teaspoons of garlic and a few cranks of grated red pepper (maybe a large pinch). The garlic should cook gently, but will eventually begin to stick to the pan. Just as it starts to stick, toss in the pinch of sugar and stir. When it does, it is done. Add about 1/2 cup of the wine. Stir to loosen the brownings from the garlic. Cook slowly (on low) until most of your moisture is gone. It doesn't have to get dry!


Add your pasta to the water/broth/salt. Cook the pasta until it is tender. The liquid in the pot will become thick. Generally,  the pasta will be done near the normal cooking time for whatever kind of pasta you are using. 

Add the shrimp and any juices that may be in your covered bowl to the pan with the garlic and wine. Cook on medium just until warm.

Drain the pasta and add to the shrimp. Give it a splash of lemon or lime juice, and stir it. You can garnish with the fresh garlic if you'd like.


Enjoy!

9 comments:

  1. Enjoy, Enjoy can you come over here and cook it!!mom having a sick day off work, I'd love to cook it for her but wouldn't want any hairs getting in. she said its making her feel hungry which is good cus shes been off her food!
    See Yea George xxx

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  2. Yummy! I LOVE this! Anything with shrimp makes me happy!

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  3. We love anything shrimp here! Hubs used to go shrimping all the time and we had ample supply of fresh shrimp. Now he goes to the docks and gets them. But he has to take their heads off! I'll cook them but not head them! I'm going to try your recipe!

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  4. I will take wildcaught shrimp anything over turkey dinner. What a wonderful change from all the heavy holiday food. Thank you!

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  5. You cooked for 150 people!! No wonder you needed sleep. It looks wonderful and your pictures look great too. I am totally impressed!

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  6. That looks absolutely gorgeous. I could almost taste it by the end of the post. Drooool!

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  7. Thank for the idea regarding my abundance of zucchini!

    Loving the look of these prawns too :-)

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  8. Looking good! Shrimp Scampi is one of my favorite dishes.

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