"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 09-26-2008, 11:40 AM   #11
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Kathe - Anything is worth a shot.

There's another one that dredges the shrimp.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 11:57 AM   #12
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Tried N True, Jeeks
Attached Thumbnails
Click image for larger version

Name:	pasta-roni.jpg
Views:	127
Size:	51.1 KB
ID:	5555  
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 09-26-2008, 11:58 AM   #13
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by pacanis View Post
Tried N True, Jeeks
Thanks....I'll pass though.
__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 12:24 PM   #14
Chef Extraordinaire
 
pdswife's Avatar
 
Join Date: Nov 2004
Location: Washington
Posts: 20,308
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
lol.. I wouldn't waste your scampi in those but... thery are not too bad for a rushed night side dish.
__________________
In three words I can sum up everything I've learned about life: it goes on. Robert Frost
pdswife is offline   Reply With Quote
Old 09-26-2008, 12:24 PM   #15
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
If it's not garlicky enough, I would add more fresh garlic. Sometimes I add a shallot as well, along with the red pepper flakes, lemon juice, flat leaf parsley & wine. If you're a caper fan, add some to the mix - for more flavor. My scampi is very similar to Tyler's:

Shrimp Scampi with Linguini Recipe : Tyler Florence : Food Network

If you want to try something a little different, RR's Greek style scampi is very good.

Greek Style Shrimp Scampi and Linguini Recipe : Rachael Ray : Food Network

I have a tnt recipe for shrimp baked in individual gratin dishes (topped w breadcrumbs - from memory). Will see if I can get to it.
__________________
*amy* is offline   Reply With Quote
Old 09-26-2008, 12:34 PM   #16
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Cool, thanks. I'll give Tylers a shot first since those are pretty much the same ingredients I used and see what the difference is.

I'd like to check out the gratin dish recipe too if you find it. Gives me a reason to go shopping. lol
__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 12:42 PM   #17
Head Chef
 
DramaQueen's Avatar
 
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
Shrimp Scampi is one of my favorite things to make. I always use Olive oil but only a little, usually no more than 3-4 Tbsp. I always use a lot of garlic but I put it through a press. Doing that gives you a more intense garlic flavor. Always use Fresh Italian Parsley and I too add capers along with lemon juice, lemon zest and wine. It is truly intensley flavored and soooo delicious. Try cutting back on the amount of oil, saute the shrimp quickly and only til it turns pink and try pressing or mashing the garlic. I think you'll find the perfect Scampi.
__________________
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 09-26-2008, 03:11 PM   #18
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Could it be that you're just not adding enough salt? Fresh lemon also heightens all of the flavors in the dish. I've found that the increased addition of both salt and lemon juice can vastly improve the flavor of an otherwise bland scampi dish.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 09-26-2008, 03:56 PM   #19
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Quote:
Originally Posted by ironchef View Post
Could it be that you're just not adding enough salt? Fresh lemon also heightens all of the flavors in the dish. I've found that the increased addition of both salt and lemon juice can vastly improve the flavor of an otherwise bland scampi dish.
Thanks, I'll pay attention to that too.
__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 04:16 PM   #20
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Jeekinz View Post
Thanks, I'll pay attention to that too.
The thing is, you don't really want to cook out the lemon juice or you'll lose the vibrancy. Add that near the end before you toss in the parsley. After that, taste, re-seaon, and repeat until you get the flavor you're looking for.
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.