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Full Online Book HomeLearning KitchenFishandseafood - Shrimp Scampi Rossi
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Fishandseafood - Shrimp Scampi Rossi Post by :colmad Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1779

Click below to download : Fishandseafood - Shrimp Scampi Rossi (Format : PDF)

Fishandseafood - Shrimp Scampi Rossi

2 lb. shelled, deveined shrimp (tails left intact if desired)
1/3 c. olive oil
1/2 c. dry vermouth
2 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.

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Fishandseafood - Shrimp Scampi Alla Fireman Chef Fishandseafood - Shrimp Scampi Alla Fireman Chef

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

Fishandseafood - Shrimp Scampi Recipes Fishandseafood - Shrimp Scampi Recipes

Fishandseafood - Shrimp Scampi Recipes
Scampi Portofino2 oz. clarified butter 10 large scampi, peeled and deveined 1/2 cup chopped green onions 1/2 cup sliced fresh mushroom 1/2 cup diced fresh tomatoes 1/2 teaspoon chopped garlic 1 cup heavy whipping cream 2 oz. brandy 1/2 oz. lemon juice Salt to taste Fresh tarragon leaves to taste Hot cooked rice or noodlesHeat butter in saute pan; add scampi, brown and turn. Add onions, mushrooms, tomatoes and garlic. Cook until soft (about 5 minutes). Add cream and brandy. Simmer 10 minutes. Season to taste with lemon juice, salt and tarragon leaves. Serve while hot