SizzlininIN
Master Chef
I just made this yesterday and it turned out really good. Hubby loved it!
Enjoy!!!
Sizzlins Shrimp Scampi
2 pounds of medium to large shrimp, peeled and deveined
NOTE: I used a bag of salad shrimp but next time I need to use the medium to large shrimp
3/4 cup butter or margarine, melted
NOTE: I've used salted butter
4 cloves garlic, minced
1/4 cup chopped fresh green onions
NOTE: I used the green and white part
1 Tbsp dried parsley or 1/4 cup fresh parsley
NOTE: I used the dry
Melt the butter in a non-stick skillet. Add garlic, parsley, and green onions and saute till the green onions are tender.
Add shrimp to butter mixture. Turn the heat down to low. Cook and stir regularly. The shrimp will only take 3-5 minutes. It just depends on the size of the shrimp. Be sure not to overcook your shrimp or else they will be tough.
Remove the shrimp from the pan with a slotted spoon and add the following ingredients to the butter mixture that remains in the pan.
1/4 cup dry white wine
NOTE: I used "Vendange" Chardonnay
2 tablespoons fresh lemon juice
1/4 tsp black pepper
3/4 tsp salt
Simmer on low for 2 minutes. And transfer to small little individual platters.
Another option to the above would be to prepare some linguine or angel hair pasta prior to making the butter mixture. Then when the butter/shrimp mixture is done all you would have to do is toss the mixture into the warm pasta. Be sure not to rinse your pasta so that the sauce sticks to the noodles.
Enjoy!!!
Sizzlins Shrimp Scampi
2 pounds of medium to large shrimp, peeled and deveined
NOTE: I used a bag of salad shrimp but next time I need to use the medium to large shrimp
3/4 cup butter or margarine, melted
NOTE: I've used salted butter
4 cloves garlic, minced
1/4 cup chopped fresh green onions
NOTE: I used the green and white part
1 Tbsp dried parsley or 1/4 cup fresh parsley
NOTE: I used the dry
Melt the butter in a non-stick skillet. Add garlic, parsley, and green onions and saute till the green onions are tender.
Add shrimp to butter mixture. Turn the heat down to low. Cook and stir regularly. The shrimp will only take 3-5 minutes. It just depends on the size of the shrimp. Be sure not to overcook your shrimp or else they will be tough.
Remove the shrimp from the pan with a slotted spoon and add the following ingredients to the butter mixture that remains in the pan.
1/4 cup dry white wine
NOTE: I used "Vendange" Chardonnay
2 tablespoons fresh lemon juice
1/4 tsp black pepper
3/4 tsp salt
Simmer on low for 2 minutes. And transfer to small little individual platters.
Another option to the above would be to prepare some linguine or angel hair pasta prior to making the butter mixture. Then when the butter/shrimp mixture is done all you would have to do is toss the mixture into the warm pasta. Be sure not to rinse your pasta so that the sauce sticks to the noodles.
