Bier Meister Posted October 15, 2008 Share Posted October 15, 2008 (edited) 3/4 c(1 1/2 sticks) unsalted butter 1 pound large uncooked shrimp, peeled, deveined (can butterfly if you like) 8-12 count worked well. 1-3 large garlic cloves, minced 1/4 c dry white wine (i recently used a cali chard and it still turned out good) juice of 1/2 a lemon 2 tablespoons chopped fresh parsley heat butter in hot pan (over med to med-high heat).add shrimp. when you turn them, add the garlic.let it cook for 20-30 sec. add wine, then lemon juice. reduce a 15-20%. s & p. parsely.. done. alternitive is to not add the lemon juice to the wine and butter.... and just do it directly on the shrimp on the plate. Edited October 15, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 15, 2008 Author Share Posted October 15, 2008 Is this what you're making all of us when we come up for a Sunday football outing? We'll bring the wine. Perhaps some Tattinger bubbles to pair with the scampi? maybe...depends on the offerings.. i see you edited Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 15, 2008 Author Share Posted October 15, 2008 We'll start with your scampi and bubbles. My wife can make steak with some Brunello. You can make a chocolate torte and we'll bring Port to match, but I'll have the Bruichladdich instead. (didn't mean to derail your thread ) sure... can also create a sauce for the steak. scampi can be a fine app.... just need a baguette. Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted October 16, 2008 Share Posted October 16, 2008 What's the deal with serving it over pasta? Sacrilegious? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 16, 2008 Author Share Posted October 16, 2008 great with linguini, feticcini, and pappardelle Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 16, 2008 Share Posted October 16, 2008 Personally, I like to use a Sauvignon Blanc over a Chard for cooking with seafood. My current favorite is a New Zealand one from Drylands. A lot less oak makes for better balance with the butter IMO. Quote Link to comment Share on other sites More sharing options...
fingfootball Posted October 16, 2008 Share Posted October 16, 2008 3/4 c(1 1/2 sticks) unsalted butter1 pound large uncooked shrimp, peeled, deveined (can butterfly if you like) 8-12 count worked well. 1-3 large garlic cloves, minced 1/4 c dry white wine (i recently used a cali chard and it still turned out good) juice of 1/2 a lemon 2 tablespoons chopped fresh parsley heat butter in hot pan (over med to med-high heat).add shrimp. when you turn them, add the garlic.let it cook for 20-30 sec. add wine, then lemon juice. reduce a 15-20%. s & p. parsely.. done. alternitive is to not add the lemon juice to the wine and butter.... and just do it directly on the shrimp on the plate. Can other seafoods (scallops or crap) be used for scampi? Or I guess I should ask if it would be any good. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 16, 2008 Share Posted October 16, 2008 Can other seafoods (scallops or crap) be used for scampi? Or I guess I should ask if it would be any good. Why would you make crap scampi? Quote Link to comment Share on other sites More sharing options...
fingfootball Posted October 16, 2008 Share Posted October 16, 2008 Why would you make crap scampi? That's one hell of a typo! Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 16, 2008 Author Share Posted October 16, 2008 Personally, I like to use a Sauvignon Blanc over a Chard for cooking with seafood. My current favorite is a New Zealand one from Drylands. A lot less oak makes for better balance with the butter IMO. when i cook with white wine, it's usually a chablis.... for italian, pinot grigio or orvieto. i am low on whites and went with a chard.... still turned out good. Quote Link to comment Share on other sites More sharing options...
twiley Posted October 17, 2008 Share Posted October 17, 2008 Personally, I like to use a Sauvignon Blanc over a Chard for cooking with seafood. My current favorite is a New Zealand one from Drylands. A lot less oak makes for better balance with the butter IMO. This one: 2007 Drylands Sauvignon Blanc - Marlborough Light yellow with hints of green. Grapefruit, gooseberry, and some nice herbaceous notes on the nose. Great acidity with lime, mineral, fresh cut grass, and grapefruit. We analyzed this one in class on Monday and that's my final conclusion after the deductive tasting. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted October 17, 2008 Share Posted October 17, 2008 This one: 2007 Drylands Sauvignon Blanc - Marlborough Light yellow with hints of green. Grapefruit, gooseberry, and some nice herbaceous notes on the nose. Great acidity with lime, mineral, fresh cut grass, and grapefruit. We analyzed this one in class on Monday and that's my final conclusion after the deductive tasting. Yeah, that's the one. I think it's an excellent wine at the price. <$15 Quote Link to comment Share on other sites More sharing options...
twiley Posted October 17, 2008 Share Posted October 17, 2008 Yeah, that's the one. I think it's an excellent wine at the price. <$15 You bet. Quote Link to comment Share on other sites More sharing options...
untateve Posted October 18, 2008 Share Posted October 18, 2008 I made this tonight. Easy, quick, good. Next time I think I'll a little red pepper flake for a bit of heat. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 18, 2008 Author Share Posted October 18, 2008 I made this tonight. Easy, quick, good. Next time I think I'll a little red pepper flake for a bit of heat. big draw about cooking a lot of italian dishes at home.... Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 2, 2011 Author Share Posted August 2, 2011 ... Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted August 2, 2011 Share Posted August 2, 2011 Is that the Olive Garden secret recipie? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 2, 2011 Author Share Posted August 2, 2011 Is that the Olive Garden secret recipie? they wish Quote Link to comment Share on other sites More sharing options...
lkirc Posted August 16, 2011 Share Posted August 16, 2011 I usually dredge the shrimp lightly in flour before adding it to the pan. Gives it a slight crust that keeps more of the flavor on the shrimp.... Quote Link to comment Share on other sites More sharing options...
rajncajn Posted August 16, 2011 Share Posted August 16, 2011 Pretty much how we make it, but I like the smaller shrimp because I like mine with pasta they get tangled up with it. Also, is it wrong for me to want the salted butter? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 16, 2011 Author Share Posted August 16, 2011 Pretty much how we make it, but I like the smaller shrimp because I like mine with pasta they get tangled up with it. Also, is it wrong for me to want the salted butter? no..not wrong, but takes control away from you. Quote Link to comment Share on other sites More sharing options...
rajncajn Posted August 16, 2011 Share Posted August 16, 2011 no..not wrong, but takes control away from you. Well, the recipe didn't call for salt & I prefer it cooked in rather than added at the table. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 16, 2011 Author Share Posted August 16, 2011 Well, the recipe didn't call for salt & I prefer it cooked in rather than added at the table. so do i...... i add salt and pepper as i cook. with salted butter it removes control of seasoning from you (you can add, but can't take away) Quote Link to comment Share on other sites More sharing options...
rajncajn Posted August 16, 2011 Share Posted August 16, 2011 (edited) so do i...... i add salt and pepper as i cook. with salted butter it removes control of seasoning from you (you can add, but can't take away) Thank you Master... er, Meister. Do you ever make New Orleans style BBQ shrimp and if so, what's your recipe? Edited August 16, 2011 by rajncajn Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted August 16, 2011 Author Share Posted August 16, 2011 Thank you Master... er, Meister. Do you ever make New Orleans style BBQ shrimp and if so, what's your recipe? i have had it, but have not made it. did a bastardized creole.... i may have posted it (will search) Quote Link to comment Share on other sites More sharing options...
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