RE: Shrimp scampi (sort of) Spicy (sort of)

Vlap — Wed, 11 Jul 2007 16:35:58 GMT

Now that sounds good!

Shrimp scampi (sort of) Spicy (sort of)

Hops — Wed, 11 Jul 2007 13:48:11 GMT

Anticipating the July to September Shrimp run on the St. Johns between Green Cove Springs and the Buckman Bridge south of Jacksonville.

Shrimp sort of scampi, sort of spicy with pasta

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Photo taken with my patented “Tong-Cam” ™®
Camera attached to tongs allows detailed view of cooking.

½ to 1 pound cooked linguini
Pesto sauce – or any sauce you like

1 pound large (16-20 count per pound) shrimp, peeled and deveined

dust and season them to taste – I like:

kosher salt - about 2 tablespoons
garlic powder – 2 tablespoons
paprika – 2 tablespoons
onion powder – 1 tablespoon
oregano, dried – just a little – ½ tablespoon
black pepper – fresh cracked
cayenne – ½ to 1 tablespoon

****
The rest
****

2 teaspoons olive oil
1/4 cup unsalted butter
1 1/2 tablespoons minced garlic – mince very fine
1 tablespoon crushed red pepper flakes
a dash of Worcestershire sauce
a dash of soy (if you like)
1/4 cup fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat heavy skillet over high heat. Add the olive oil and 2 tablespoons of the butter.

Add the shrimp and spread them out evenly in the skillet. Cook for 1 to 2 minutes and turn the shrimp. Add the Worcestershire, soy, garlic and pepper flakes to the pan and cook for 30 seconds. Add lemon juice and remaining 2 tablespoons of the butter to the skillet and cook for 1 1/2 minutes turning with tongs.

(Don’t add the lemon too soon or it will turn bitter)

Season the shrimp with the salt and pepper and add the cooked pasta. Toss to coat well.

Serves 2 to 6 depending on amount of pasta and amount of hunger per person

Saves well in fridge as leftovers for a day or two. I like the leftovers better.

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RE: Shrimp scampi (sort of) Spicy (sort of)

Shrimp scampi (sort of) Spicy (sort of)