FincaPerlitas
Senior Cook
Hi, I'm a new member. To get off to a good start, I thought I'd share one of my "go-to" recipes.
There was a thread a couple of months ago asking for a good scampi recipe. Here's mine!
Rather than trying to revive an old thread, I was advised to start a new one.
Scampi Sauce
2 Tbsp butter
2 Tbsp olive oil
2 Tbsp shallots, minced
2-3 cloves garlic, minced
1/3 cup parsley, chopped
1/4 cup dry white wine
1/2 cup chicken broth
2-3 Tbsp lemon juice
Salt and pepper to taste
Saute shallots, garlic and 1/2 the parsley in butter and oil. Add wine and chicken broth. Reduce and refrigerate. When ready to use, reheat and add lemon juice, remaining parsley, and salt and pepper to taste.
NOTE: I use this with jumbo shrimp and scallops (U6 to U10) and with yellowtail snapper. With all of them, I dredge the seafood lightly in seasoned flour then dip in a thin egg wash (the idea is to coat them just enough for the sauce to adhere) and saute quickly in clarified butter, then finish in a hot oven. In a home kitchen, omit the last step and finish them on the stovetop. In the earlier thread, some asked how to make the sauce thicker. I like the consistency as it is, but the best way to thicken it is by adding a little bechamel sauce. Enjoy!
There was a thread a couple of months ago asking for a good scampi recipe. Here's mine!
Rather than trying to revive an old thread, I was advised to start a new one.
Scampi Sauce
2 Tbsp butter
2 Tbsp olive oil
2 Tbsp shallots, minced
2-3 cloves garlic, minced
1/3 cup parsley, chopped
1/4 cup dry white wine
1/2 cup chicken broth
2-3 Tbsp lemon juice
Salt and pepper to taste
Saute shallots, garlic and 1/2 the parsley in butter and oil. Add wine and chicken broth. Reduce and refrigerate. When ready to use, reheat and add lemon juice, remaining parsley, and salt and pepper to taste.
NOTE: I use this with jumbo shrimp and scallops (U6 to U10) and with yellowtail snapper. With all of them, I dredge the seafood lightly in seasoned flour then dip in a thin egg wash (the idea is to coat them just enough for the sauce to adhere) and saute quickly in clarified butter, then finish in a hot oven. In a home kitchen, omit the last step and finish them on the stovetop. In the earlier thread, some asked how to make the sauce thicker. I like the consistency as it is, but the best way to thicken it is by adding a little bechamel sauce. Enjoy!
)
