nion and lemon with lobster tails, cut-side up (2 per
Into a large skillet, place olive oil.
When simmering, add scampi and allow to cook until golden brown.
Reduce heat and add butter, garlic, salt and pepper.
When you think you have too much salt, add more.
This is one dish you cannot oversalt.
When well blended, raise fire to very hot.
Add lemon juice and dry vermouth; cook for about one minute, constantly stirring.
Serve as an appetizer or an entree.
Combine oil and garlic in oval microproof baking dish just large enough to hold all ingredients.
Cook on High 1 minute. Stir in minced parsley, wine and paprika.
Cook on High 1 minute. Add shrimp.
Sprinkle with lemon juice, salt and pepper; stir to coat well.
Arrange shrimp with tails toward center of dish. Cover with waxed paper.
Cook on High 1 minute.
Stir; cover. Cook on High 1 minute.
Garnish with parsley and serve.
cut-side down, with the tails facing inches.
Roast for
eparate and then pull all tails off of them. Set aside
In bowl, mix shrimp, tails intact, and salsa.
Cover; chill 1 hour.
Meanwhile, cook rice; add chiles, scallions, salt and pepper.
Mix. Skewer salsa coated shrimp; broil or grill until done.
Place on rice.
Serves 4.
7/04/olive-garden-chicken-scampi/#cCUqptFRzEOXiJZ0.99
hicken broth, shelled shrimp, crawfish tails only, all the soups and
Stuffed Shrimp with Scampi Sauce:
Preheat oven to
Place the pig tails in a large stock pot,
he chili rub and pig tails:
Combine the paprika, mustard
br>Serve with Shrimp Scampi.
SHRIMP SCAMPI.
Cook the shrimp
ith the rest of the recipe, stirring occasionally with a wire
Defrost the lobster tails.
Preheat the oven to
oiling.
Add frozen lobster tails; heat to boiling.
Reduce
Thaw frozen tails.
In a 3-quart saucepan, bring 6 cups of water and 1 1/2 teaspoons salt to a boil.
Add tails.
Simmer, uncovered, for 4 to 8 minutes for 3 ounce tails (6 to 10 minutes for 6 ounce tails; 8 to 12 minutes for 8 ounce tails) or until shell turns bright red and meat is tender.
Drain.
Serve with melted butter and lemon.
(Optional:
black pepper.)
hen adding to the scampi sauce).
For scampi sauce: Heat butter
n large saucepan.
Add tails.
Cover and boil again
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.
ide enough to hold lobster tails upright; sides should be 1