A special favorite is scampi, loaded with butter and garlic, with a kiss of wine. Tip: most shrimp dishes are overcooked! Better to saute the shrimp quickly until barely pink, then turn the heat off and let the scampi continue to cook in the hot sauce. It gives the shrimp a delicate texture and great flavor.
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| This version is from Food.com - and the recipe's here |
(serves 8, as part of a multi-course dinner)
2 pounds medium to large shrimp, peeled
(cooking with the shells on adds flavor, but makes for a messier dish)
1 1/2 sticks salted butter (3/4 cup)
3 tablespoons chopped fresh or dried garlic
1/2 cup white or rose wine (or substitute chicken broth)
pasta or rice...or a good crunchy piece of garlic toast, to soak up the juices
Melt the butter, add garlic -- then toss in the shrimp. Saute until barely pink; add wine and bring to a brisk simmer. Turn heat off, cover, and let shrimp steam/cook in the sauce until ready. (About 5 min.) Serve over pasta or rice, or piled in a bowl. (Some people like to garnish their scampi with Parmesan cheese, as well.) Don't worry about leftovers -- you won't have any.
Tomorrow: Calamari
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