Recipe Scampi

[Guest guest]

Misty's Scampi

2 lbs. X-Large peeled and deveined shrimp

2 sticks butter

1 white onion diced fine

6 – 8 cloves garlic diced fine

Red pepper flakes or cayenne

Salt

Pepper

I made this up. It's nothing like any recipe for scampi I've ever seen. I'm sure

it tastes great with white wine and lemon, but I've never used it.

I use a wok so the butter mixture is deeper for the shrimp to swim in while they

are cooking.

Melt butter over medium heat. Add onion and stir. Cook about 5 minutes. Add

garlic and cook 3 more minutes. Add salt/pepper/red pepper flakes to taste. I

add a couple teaspoons salt, about a teaspoon pepper, and three pinches cayenne

or 3 shakes red pepper flakes to start. I stir to combine and keep adding spices

until it tastes right. I like to make mine a tad bit salty because the shrimp

will absorb some of it.

I use 2 different cooking methods. Do not overcook the shrimp or they get tough.

1. Add shrimp to wok/skillet and cook stirring until pink and done. About 5 – 7

minutes.

2. Put the shrimp in a 2 quart casserole dish, pour the butter mixture over,

stir well to combine and cook at 450 for 5 – 7 minutes. Sometimes, I get fancy

and leave the tails on, butterfly the shrimp, put them in the casserole dish

with the butterflied part down and the tail going up the side of the pan (thanks

Barefoot Contessa) then I pour the butter mixture over it. It actually tastes

better the other way, but this is very presentable.

It would taste good over zucchini noodles, but I usually just plop all that

goodness in a bowl and savor each bit. The buttery oniony, garlicky mixture in

the bottom of the bowl makes it very worth it.

I also make this with chicken and it's really really good.

Sometimes I use 1 pound of chicken or shrimp and 1 stick of butter, but I never

short the onions or garlic. <shrug>

Misty Kimble

CD - no meds

SCD - 2 years 3 months

[Guest guest]

thanks, sounds awesome!

 

Misty's Scampi2 lbs. X-Large peeled and deveined shrimp2 sticks butter1 white onion diced fine6 – 8 cloves garlic diced fineRed pepper flakes or cayenneSaltPepperI made this up. It's nothing like any recipe for scampi I've ever seen. I'm sure it tastes great with white wine and lemon, but I've never used it.

I use a wok so the butter mixture is deeper for the shrimp to swim in while they are cooking.Melt butter over medium heat. Add onion and stir. Cook about 5 minutes. Add garlic and cook 3 more minutes. Add salt/pepper/red pepper flakes to taste. I add a couple teaspoons salt, about a teaspoon pepper, and three pinches cayenne or 3 shakes red pepper flakes to start. I stir to combine and keep adding spices until it tastes right. I like to make mine a tad bit salty because the shrimp will absorb some of it.

I use 2 different cooking methods. Do not overcook the shrimp or they get tough. 1. Add shrimp to wok/skillet and cook stirring until pink and done. About 5 – 7 minutes.2. Put the shrimp in a 2 quart casserole dish, pour the butter mixture over, stir well to combine and cook at 450 for 5 – 7 minutes. Sometimes, I get fancy and leave the tails on, butterfly the shrimp, put them in the casserole dish with the butterflied part down and the tail going up the side of the pan (thanks Barefoot Contessa) then I pour the butter mixture over it. It actually tastes better the other way, but this is very presentable.

It would taste good over zucchini noodles, but I usually just plop all that goodness in a bowl and savor each bit. The buttery oniony, garlicky mixture in the bottom of the bowl makes it very worth it.I also make this with chicken and it's really really good.

Sometimes I use 1 pound of chicken or shrimp and 1 stick of butter, but I never short the onions or garlic. <shrug>Misty KimbleCD - no medsSCD - 2 years 3 months