• 12/20 Fried Shrimp Day 3

    From Dave Drum@1:3634/12 to All on Mon Dec 19 05:18:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Elise's Shrimp Scampi
    Categories: Seafood, Herbs, Wine, Citrus, Chilies
    Yield: 4 Servings

    1 lg Large (U-20) shrimp, shelled
    - de-veined, * tails on or
    - off - your choice
    2 tb Olive oil
    3 tb Butter
    Salt
    4 cl Garlic; slivered
    +=OR=+
    1 tb Minced garlic
    1/2 ts Red pepper flakes; or more
    1/2 c White wine
    2 tb Fine chopped parsley
    Fresh ground black pepper
    1 tb Lemon juice

    * Shell on? or Shell off? It's really up to you. Shrimp
    cooked shell on are more flavorful because the shells
    infuse more flavor into the shrimp while they cook. But,
    shell-on is fussier to eat. If you remove the shells
    before cooking the shrimp, you can save them for making
    shellfish stock.

    Heat a sauté pan on high heat then reduce to medium high
    heat. Swirl the butter and olive oil into the pan. After
    the butter melts it will foam up a bit then subside. If
    using unsalted butter, sprinkle a little salt in the pan.
    Stir in the slivered garlic and red pepper flakes.

    Sauté the garlic for just a minute, until it begins to
    brown at the edges, then add the shrimp. Add the wine and
    stir to coat the shrimp with the sauce of butter, oil, and
    wine. Move the shrimp so they are in an even layer in the
    pan. Increase the heat to high and boil the wine for two
    to three minutes.

    Stir the shrimp and arrange them so that you turn them
    over to cook on the other side. Continue to cook on high
    heat for another minute.

    Remove the pan from the heat. Sprinkle the shrimp with
    parsley, lemon juice, and black pepper, and toss to
    combine.

    Serve as is, or with crusty bread, over pasta, * or over
    rice (for gluten-free version).

    * Linguine works very well - UDD

    Recipe from: http://www.simplyrecipes.com

    Uncle Dirty Dave's Kitchen

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