EMERIL'S SHRIMP SCAMPI
Steps:
- Toss the shrimp in a medium bowl with the Essence.
- Place the olive oil and 2 tablespoons of the butter in a large skillet over high heat. Add the shrimp and spread them out evenly in the skillet. Cook for 2 minutes and quickly turn the shrimp. Add the garlic and capers to the pan and cook for 30 seconds. Add the wine, lemon juice, and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes. Season the shrimp with the salt and pepper and add the pasta, tossing to coat well. Remove the skillet from the heat and stir in the parsley. Serve hot.
- Combine all ingredients thoroughly.
EMERIL'S SHRIMP SCAMPI WITH HERBED RICE PILAF
Steps:
- Toss the shrimp in a medium bowl with the Essence, Italian Essence, salt and black pepper.
- Place the olive oil and 1 tablespoon of the butter in a large saute pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the remaining 3 tablespoons of butter and season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
- Position rack in center of oven and preheat the oven to 350 degrees F.
- In a medium oven safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
- Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
- Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
- Fluff the rice with a fork and serve immediately.
SHRIMP SCAMPI WITH RICE
Lemon, garlic, shallots, butter, fresh herbs, and white wine combine to create a delightful shrimp dish that is full of flavor. Once the prep is done, everything comes together in a snap! Serve it over white rice with fresh, steamed broccoli on the side. If you prefer, you could serve it over a crusty bread to get every drop of the delicious sauce.
Provided by Bibi
Categories Shrimp Scampi
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
- Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
- Continue boiling the liquid until reduced by half, 3 to 5 minutes.
- Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
- Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.
Nutrition Facts : Calories 335.4 calories, Carbohydrate 19.8 g, Cholesterol 182.7 mg, Fat 15.6 g, Fiber 3 g, Protein 25.6 g, SaturatedFat 4.2 g, Sodium 336 mg
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