"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 09-26-2008, 09:33 AM   #1
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I need a Great scampi recipe

Both the DW and I have failed at numerous attempts. It's either not garlicy enough, too oily or just bland.

We use the standard ingredients: shrimp, oil, butter, garlic, parsley, white wine, lemon.

Still can't get it right.

__________________

__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 11:20 AM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
It's been a long time since I made shrimp scampi but you certainly have all the right ingredients!!! I don't think I can really add anything except to say I have also added a bit of cayenne pepper to mine - not a substantial amount but "some". What if you thicken the sauce a bit - not really to thicken but just to give it some body - with a roux. Or, very lightly dredge your shrimp in a bit of cornstarch/flour first, then what falls off will give the sauce a bit of body?

I'm just brainstorming...

I served mine in individual dishes one time with wild rice on the bottom - the wild rice was REALLY good with it!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-26-2008, 11:25 AM   #3
Executive Chef
 
GrantsKat's Avatar
 
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Ive never made shrimp scampi, however I have eaten it in many different restaurants and alot of them had what seemed like bread crumbs in the sauce (I dont mean the shrimp was breaded). Maybe that would add another layer of flavor?
Im no cook, ya know, but thought that might help ; )
__________________
Kathe

Babymaker
GrantsKat is offline   Reply With Quote
Old 09-26-2008, 11:28 AM   #4
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
KE - yeah, I forgot we add a pinch of red pepper flakes.

Kathe - I've seen that too, but had visions of bready goo.
__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 11:28 AM   #5
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Now that you mention that GK - I have seen that. It's just topped with it when it is baked.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-26-2008, 11:31 AM   #6
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I don't know what it is. I just have the quantities off. It also doesn't seem to make a difference cooking the shrimp first then setting aside or cooking them in the sauce.
__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 11:32 AM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Are you using fresh flat-leaf parsley? I find that fresh parsley makes a huge difference and flat-leaf is the best. Right at the end toss it in.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-26-2008, 11:33 AM   #8
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Yes. We pretty much use all fresh ingredients.
__________________
Jeekinz is offline   Reply With Quote
Old 09-26-2008, 11:34 AM   #9
Executive Chef
 
GrantsKat's Avatar
 
Join Date: Jun 2008
Location: Flagler County, Florida
Posts: 4,127
Send a message via AIM to GrantsKat
Would you be willing to change your ingredients? For instance this recipe:Absolutely The Best Shrimp Scampi - Allrecipes
__________________
Kathe

Babymaker
GrantsKat is offline   Reply With Quote
Old 09-26-2008, 11:38 AM   #10
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Hey, do you think I should use garlic powder along with fresh garlic?

....just browsing some other recipes.
__________________

__________________
Jeekinz 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 09:25 PM.


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