I have bragged about my husband many times and the wonderful things that he comes up with. He is my "Gourmet Guy" he gets those genes from his dad. His dad could go into a restaurant and then go home and make the dish after simply tasting it. My Gourmet Guy is pretty good too! Since we don't cook with alcohol he decided to come up with his own version of Shrimp Scampi minus the white wine.
Peel the shrimp out of the shells and place the shells in a stock pot.
Boil the shells to make a stock for added flavor.
Dry the shrimp off thoroughly.
Seaon the shrimp with salt and pepper.
Melt the butter in the olive oil.
Add the shrimp and saute on each side slightly until it just turns pink. Remove from the pan.
Saute the onion in the same pan until just tender. Add the garlic.
The stock is added to the softened onion and garlic.
Simmer until reduced by half and thickened.
Add shrimp to the onions, garlic, and broth and heat through.
Add chopped parsley and servc over rice or pasta, with a nice piece of garlic bread.
(Previously posted)
Peel the shrimp out of the shells and place the shells in a stock pot.
Boil the shells to make a stock for added flavor.
Dry the shrimp off thoroughly.
Seaon the shrimp with salt and pepper.
Melt the butter in the olive oil.
Add the shrimp and saute on each side slightly until it just turns pink. Remove from the pan.
Saute the onion in the same pan until just tender. Add the garlic.
The stock is added to the softened onion and garlic.
Simmer until reduced by half and thickened.
Add shrimp to the onions, garlic, and broth and heat through.
Add chopped parsley and servc over rice or pasta, with a nice piece of garlic bread.
(Previously posted)Shrimp Scampi
Kerry Stevenson (The Gourmet Guy)
Ingredients:
1 pound jumbo shrimp, shelled and deveined (reserve shells)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, sliced thinly 2 teaspoons minced garlic
1/2 fresh lemon
2 teaspoons finely chopped flat-leaf parsley leaves
Lemon slices, for garnish
Rice, as accompaniment
Directions:
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Place shells in a sauce pan with a little water and simmer until the water is half reduced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter and oil to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Add the onions to the pan and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice or pasta.
Kerry Stevenson (The Gourmet Guy)
Ingredients:
1 pound jumbo shrimp, shelled and deveined (reserve shells)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
1 small onion, sliced thinly 2 teaspoons minced garlic
1/2 fresh lemon
2 teaspoons finely chopped flat-leaf parsley leaves
Lemon slices, for garnish
Rice, as accompaniment
Directions:
Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Place shells in a sauce pan with a little water and simmer until the water is half reduced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter and oil to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Add the onions to the pan and saute just until they begin to soften, about 3 minutes. Add the garlic and cook another 30 seconds. Add the lemon juice and stock, and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Garnish with lemon slices and serve over rice or pasta.
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