Thursday, April 23, 2009

Lush's Shrimp Scampi

Here’s the shrimp scampi recipe I promised, which is enough for about a pound of jumbo shrimp:

Mix these together and let sit for a while:
½ c chardonnay (buttery = better)
½ c butter (unsalted sweet cream)
1 tbs minced garlic (subbing garlic powder is fine)
*“a while” is at least an hour, more if you have the time

(I personally stick the butter in the measuring cup with wine and garlic and let it sit out on the counter to melt. You can microwave, just be careful to melt, not cook it, so go in like 15 second spurts.)

Cover thawed uncooked shrimp with garlic and onion powder. Let sit in fridge for a while.
Note - you have to use uncooked shrimp or else it will come out horribly rubbery.

Arrange shrimp in a glass dish with the tails layered slightly over the shrimp next to them. (the arrangement is least important part, so however you want to do it is fine) Pour the melted butter/wine mixture over the shrimp until it almost covers the shrimp. (don’t totally cover). Sprinkle with parsley and a dash of red pepper or paprika. Cook at 400 for 6-8 minutes- stop as soon as all the shrimp is pink. You might have to move or turn the shrimp and you might have to cook less or more depending on the size how arranged them, so keep an eye on it.

Enjoy with your favorite Chardonnay! (well, you could drink it with a different white, but I probably wouldn’t recommend cooking it with anything other than chardonnay)

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