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Old 09-26-2008, 04:30 PM   #21
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Originally Posted by ironchef View Post
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.
Yeah, in any dish, I usually add the lemon right when I turn the pan off and get the plates ready.

I'll play around some more. The hardest part is peeling the shrimp.....and I was never one to turn down a shrimp.
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Old 09-26-2008, 06:21 PM   #22
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Are you adding enough salt to pull the flavors out?
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Old 09-26-2008, 06:24 PM   #23
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Are you adding enough salt to pull the flavors out?
Sorry IC I didn't see you post about the salt.
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Old 09-26-2008, 06:42 PM   #24
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You have all the ingredients we use here at Casa de Hoot.
I would recommend these things to try. Likely you already have, but here goes.
We use a rather sweet wine in our scampi. Duplin Wineries has a nice scuppernong wine. It is moderately sweet but not overly so and has the full flavor of the grape. It leaves a nice flavor that balances well with the lemon juice at the end of the cooking.

Don't let the pasta get fully cooked. Remove the shrimp after they are done, then drain the pasta and add it to the sauce in the pan. Crank the heat up and let the pasta soak up most of the oil. Put the shrimp back and give it a good stir.
and whatever you do....please don't give up on it.
Let us know how it goes!!!
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Old 11-13-2008, 01:03 PM   #25
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I'm a new member (as of today) and have a great scampi recipe I'd be glad to share but don't know whether it's better to try to revive this old thread or start a new one.
What do you think?
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Old 11-13-2008, 01:08 PM   #26
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Hi FINCA!

Start a new thread so that your recipe gets the attention it deserves!

Welcome!
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