I love seafood. Born and raised on the West Coast and of Scandinavian heritage, it's not a surprise. I won't charm you with some of my favorites...ok, I'll just mention the pickled herring in white wine sauce in passing. Love, love, love anything to do with salmon, scallops, and shrimp.
So, I went to Shrimp Scampi for a birthday dinner I hosted a couple of weeks ago. I'd forgotten how easy this dish actually can be, once you get past the de-veining (if not already done) and I also like to remove the stomach, that black thread that resembles a vein only on the other side of the little suckers.
After that, it's a snap.
I actually tried a mish mash of recipes this time, adding some tasty fresh green onions and basil, along with a topping of Parmesan Padano cheese, grated on the spot. Also, I cut down on the amount of sale because I had only salted butter on hand while the recipe called for unsalted. It turned out really well but I also like it the previous plain way. So, your choice of what to do.
Here's what you'll need:
1 lb. large shrimp, peeled, deveined
1/4 tsp. red pepper flakes
4 garlic cloves; 2 grated, 2 thinly sliced
2 tsp. chopped fresh basil
2 tsp. chopped fresh parsley
1 green onion, thinly sliced
1 tbsp. fresh lemon juice
1/4 c. white wine
1/4 c. butter
pinch of Kosher salt
3 tbsp. olive oil, divided
Here's what to do:
1. In a medium bowl, whisk 1 tbsp. olive oil, grated garlic, and salt. Add prepared shrimp, tossing to thoroughly coat. Chill, uncovered, for up 30 to 60 minutes.
2. Heat remaining olive oil in a large skillet over medium and cook the shrimp, about 1 min. per side, until pink but slightly underdone. Use a slotted spoon and transfer to a plate.
3. To the remaining oil, add sliced garlic and red pepper, stirring for about 1 min. Add wine and lemon juice, cooking for about 2 min. Add butter and cook until sauce thickened and butter is melted.
4. Add shrimp and any juices to the skillet and toss for about 2 min., until shrimp are fully cooked.
5. Transfer to a plate, top with basil, green onions, and parsley. Grate fresh cheese overtop.
6. Serve with rice or pasta and your favorite veggies. A fresh bread slice or roll is perfect for sopping up all the sauce.
Yay! It's Release Week for ROUX THE DAY, the second Dinner Club Mystery!And, I'm celebrating with a book giveaway today. To be entered in the draw, leave a comment about your favorite seafood dish, and be sure to leave your email addy! A winner will be drawn on Friday midnight.
ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book.
The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter @LWiken
Also appearing at www.killercharacters.com
Visit Erika at www.erikachase.com
at my Facebook author page
and on Twitter @erika_chase.