- shrimp scampi
- shrimp scampi
When Minnesotans say they’re going “north” usually means they are going to the cabin. The six members of the family last weekend (three sons and their wives) met “up North” at the family cabin. We agreed to share in the food preparation and I was responsible for dinner Friday night.
- shrimp scampi
My younger brother-in-law and his wife were the next day, so I only had to cook for four people. After checking the long-term weather forecasts have come to the conclusion that cooking outside is risky. Even if I could grill with a pan inside grill, I decided that a quick meal – Shrimp Scampi with Orange Sauce.
- shrimp scampi
The original recipe, which I had done before, came from “The Healthy Cook.” To make sauce, I added more chicken broth and the grated orange to highlight the citrus. All in all, I thought I had designed a tasty dinner: Shrimp Scampi with orange sauce, salad of romaine lettuce, cucumbers, Kalamata olives, olive oil and vinegar and strawberry cake.
- shrimp scampi
When my husband and I stopped at the booth, however, I discovered that my younger brother-in-law and his wife had arrived in advance. Could be extended to the recipe shrimp food are you? Fortunately, I had brought two cans of chicken broth along and this has saved the day. I just made extra sauce. Judging by the empty dinner plates, shrimp scampi with orange sauce was a hit.
- shrimp scampi
You can leave out four shallots, if desired, and add a 1 / 2 cup snow peas halved. Sliced fresh mushrooms and / or red peppers can also be added to the recipe. Get the pan and start this recipe easy and delicious. Oh, in case you’re wondering, the strawberry cake portions were very small. Nobody cared. We were already full and happy.
- shrimp scampi
INGREDIENTS
2 pounds of frozen shrimp tails
1 tablespoon light olive oil
8 scallions, cut into ½ inch pieces
1 / 2 cup fresh orange juice
1 tablespoon orange peel cut into thin strips and then squares
- shrimp scampi
4 cloves garlic, minced
1 / 2 cup fresh flat-leaf parsley
15 ounces of low sodium, ready to serve chicken broth (one and a half 10 1/2-ounce cans)
lemon pepper
3 tablespoons cornstarch
- shrimp scampi
METHOD
Rinse shrimp with cold water to defrost. Remove the tails and set aside.
- shrimp scampi
Pour the olive oil in a large frying pan. Saute shallots and garlic in oil for a minute. Add the remaining ingredients, except cornstarch. Mix a little cornstarch in cold water to make it pourable. Slowly add the cornmeal in the pan, stirring constantly. Cover and simmer for two minutes. Serve immediately over basmati rice. Makes 8 servings.
- shrimp scampi
- shrimp scampi
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