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Full Online Book HomeLearning KitchenFishandseafood - Shrimp Scampi Alla Fireman Chef
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Fishandseafood - Shrimp Scampi Alla Fireman Chef Post by :imported_n/a Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2839

Click below to download : Fishandseafood - Shrimp Scampi Alla Fireman Chef (Format : PDF)

Fishandseafood - Shrimp Scampi Alla Fireman Chef

1 oz. large prawns
8 sprigs fresh parsley
1/3 cup clarified butter
4 T. minced garlic
6 scallions, thinly sliced
Juice of one lemon (approx. 2 Tbs.)
1/4 cup dry white wine
Salt and freshly ground pepper, to taste
Lemon slices for garnish

Shell and devein prawns. Rinse, set aside. Reserve a few nice sprigs of parsley for garnish, mince the rest.

Heat the clarified butter over medium heat. Lightly sauté the garlic 1 to 2 minutes, being careful not to let it brown. Add the prawns, scallions, lemon juice, wine. Cook until the prawns turn pink and firm, a minute or two on each side. Be careful not to overcook. At the last minute, add the minced parsley and season with salt and pepper.

Serve the scampi on individual shells or small gratin dishes, garnished with a slice or two of lemon and a fresh parsley sprig. Serves 4-6 as an appetizer.
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Fishandseafood - Shrimp Scampi Fishandseafood - Shrimp Scampi

Fishandseafood - Shrimp Scampi
3/4 c butter 1/3 c olive oil 2/3 c chopped onions 1 1/2 T minced garlic 3-4 T freshly squeezed lemon juice pinch cayenne pepper 2 lbs large shrimp, shelled and deveined 1/3 c minced parsley Preheat broiler to 550. Heat olive oil and butter together in large broilerproof pan. Add onions and garlic and slowly cook them for about 5 minutes, until softened but not browned. Stir in lemon juice, cayenne and shrimp. Continue stirring until shrimp are coated with butter mixture. Broil shrimp for about 5 minutes, basting once or twice. Add salt if necessary. Just before

Fishandseafood - Shrimp Scampi Rossi Fishandseafood - Shrimp Scampi Rossi

Fishandseafood - Shrimp Scampi Rossi
2 lb. shelled, deveined shrimp (tails left intact if desired) 1/3 c. olive oil 1/2 c. dry vermouth2 cloves garlic, minced 3/4 t. salt 1/2 t. freshly ground pepper 3 T. freshly chopped parsley (or 1T. dried) 3 T. lemon juice Brown shrimp in hot oil. Add vermouth, garlic, salt and pepper. Cook until liquid is almost gone. Sprinkle with parsley and lemon.Serve over hot cooked pasta.