Heat wine to a boil in a
Stir in the cognac, white wine, water and fish stock. Simmer
he pan by adding white wine to the pan and add
tir.
Slowly add white wine until flame is out.
cups for remainder of recipe. I refrigerate overnight and then
To defrost scampi, place in a single layer on layer of paper towels; cook 1 minute and 30 seconds or until almost thawed.
Set aside.
In a 1 1/2-quart (8 or 9-inch round) baking dish, combine butter, garlic, wine and parsley.
Cook, uncovered, 2 minutes. Add scampi and cook, uncovered, 2 minutes or until hot, stirring once.
Stuffed Shrimp with Scampi Sauce:
Preheat oven to
Cook the rice according to the package directions.
Melt the butter in a large saucepan over medium high heat. Add the garlic and cook for 1 minute. Add the wine, tomatoes 1/4 teaspoon salt, and 1/4 teaspoon pepper. Simmer for 3 minutes, until the sauce has thickened slightly.
Stir in the shrimp and simmer until cooked through, about 4 minutes.
Add the spinach and stir until wilted.
Spoon the rice into a serving dish or divide among individual plates. Top with the scampi and sprinkle with the tarragon.
it.
Add parsley and wine. Continue to cook until it
hen adding to the scampi sauce).
For scampi sauce: Heat butter
Put the oil and the garlic in the pan.
Wait 2 minutes, then add scampi and saute with the parsley.
Pour wine and wait few minutes.
Add small spoon of flour, at the end a spoon of butter. Serve with rice.
nice bottle of red wine (such as Italian Chianti, Lambrusco
about 30 seconds.
Pour wine into skillet and bring to
Shell and devein the shrimp. Wash and drain.
In a large heavy skillet, melt butter and add olive oil. Saute garlic 30 seconds; add wine and A1. Add tarragon, basil, and celery salt, grinding between fingers.
Turn heat to high, and when sauce is bubbling add shrimp. Turn after three minutes and cook until no longer clear, usually two minutes or less. Remove individual pieces as they are done. DO NOT OVERCOOK.
Add a fair amount of salt and pepper. Serve over rice or pasta.
nd cook until tender and no longer translucent, reduce heat. Remove
inutes. Stir in white wine. Pour scampi sauce over the shrimp.
For the red wine sauce:
Heat the oil
ustard, lemon juice, chopped garlic, wine (if using) Cajun seasoning, black
Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!
he skillet, combine the broth, wine, lemon juice, 1/4 cup