Monday, April 27, 2009

Shrimp Scampi


Well the weekend is over and we are back to Monday again. The weather was great this weekend. I'll take the heat any day over the cold. It was in the 90's here and beautiful. I wish it was like this year round. Graves Mountain was beautiful. I think it's even prettier this time of year than in the fall. If you ever visit Virginia this is a really nice place to visit. Besides the music and apple festival held there yearly there are also a number of hiking trails to enjoy too. The best part of this visit though is the food. They have a lodge with homestyle dining. Large platters of foods are passed around and it is all freshly cooked. Absolutely excellent! And there is always a fresh pie or cake with ice cream for dessert.

Moving on to more about food, here is a recipe for shrimp scampi. This was very good. My only mistake was not realizing the liquid in this recipe would be only enough to enjoy on the shrimp. I went ahead and cooked a box on angel hair pasta and needless to say the pasta ended up being quite bland! But I would imagine you could easily double the ingredients and it would work fine. This recipe really intrigued me since it used vermouth. Very tasty indeed! I'd make this again, no problem! This recipe came from the Food Network Kitchens.

1 1/2 pound jumbo shrimp, shelled and deveined
kosher salt and fresh ground pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat leaf parsley leaves
1/4 teaspoon grated lemon zest

Put the shrimp in a large pie pan or plate and pat them dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides raise the heat to high and invert 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. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.

Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour sauce over the shrimp, season with salt and pepper to taste and toss to combine.

Divide shrimp among 4 plates or arrange on a platter and serve.

23 comments:

Katherine Aucoin said...

Is it wrong to want shrimp scampi for breakfast? This looks incredible Debbie!

Cassie said...

I'm always looking for a good recipe for shrimp scampi. What a yummy spring supper!

Pearl said...

the only shrimp scampi that i've had was shrimp by itself - no pasta. hmm! but this sounds like a good one-dish type of meal :)

Cheryl said...

Yummy! I have some Vermouth and I always wonded whaaI could use it in other than a Martini!

Pam said...

I love, love, love shrimp scampi. I may have to make this soon.

noble pig said...

I love scampi and will eat it whenever I can. Sounds like a winner recipe.

teresa said...

Oooh how yummy! I love shrimp!

Barbara Bakes said...

I don't like the cold either. Your scampi looks yummy!

Katy ~ said...

Bring on the scampi right here!

Coleen's Recipes said...

That first photo looks delicous!!

Jenn said...

The last time I had shrimp scampi the shrimp were little tiny looking nubs and that was disappointing. (Thanks Olive Garden!!) Now looking at yours, I wish I had a plate your version than theirs!

5 Star Foodie said...

Shrimp scampi sounds delicious!

Heather said...

i love shrimp! this sounds delicious!

Ingrid said...

I'm not so fond of the heat myself. I like the weather we're having here mild and in the low 80's.

Thanks for passing along the scampi recipe. I think I have some of that vermouth and will give it a try. Thanks for the heads up about the sauce.
~ingrid

Emily said...

Mmm shrimp scampi. That's exactly what I'm craving! Something garlicky.

Sara said...

You can't go wrong with shrimp scampi. I have a bottle of vermouth that's been languishing in the fridge, so I definitely need to make this!

The Blonde Duck said...

My sister would love that!

Pamela said...

Love shrimp, anytime and any where and in any way! Nice!

Natashya said...

I love shrimp scampi and angel hair pasta. I would eat it cold right out of the fridge.

Donna-FFW said...

Shrimp Scampi sounds perfect Debbie. It looks terrific. I love Ina Gartens version, have never tried with vermouth, I must do so next time.

Cate O'Malley said...

Love Shrimp Scampi - so easy yet so decadent - yours looks great!

Judy said...

Love shrimp scampi. I like to add spinach to it.

StephenC said...

Whenever I encounter a new blogger (yours today via another I follow) I immediately go to the shrimp recipes. I read 3 of yours. Only the third one has an appropriate amount of fat in it - 2 Tbs, versus 1/2 oil and an entire stick of butter in another. So I'll tag along for a bit and see what comes up.