Tag Archives: lemon garlic and caper butter sauce

Shrimp Scampi

 

Shrimp Scampi
Shrimp Scampi

 

 

 

 

 

 

 

Shrimp Scampi

Many moons ago I worked in a restaurant where this version of Shrimp Scampi was one of our signature dishes.  It’s fairly easy to prepare and yet makes an exceptionally elegant meal for a special occasion.

No real secrets to this dish, but you do need a fairly good sharp knife, a boning knife works very well. You’ll also need  large shrimp ,U-15 or larger ( the U designation is to indicate the approximate number of shrimp you will get in a pound ). You’ll also, depending on how many people you’ll be serving, need one or more large saute/fry pans with a lid.

For a dinner portion 6-7 U-15 shrimp will suffice , which equates to about half a pound per person.  We usually serve that approximate number with a large baked potato and it does seem to satisfy most people.

The ingredients for the recipe are approximate, we like to serve a lot of extra sauce in a side ramiken with sliced baguette to sop up the sauce.  It’s really all about taste, once you find the perfect proportions for you, you’ll know the taste you want, but you really want the garlic and lemon to stand out.

Ingredients for Shrimp Scampi

This recipe is for four persons and will need two saute pans with lids.

  1. 21-28 U-15 shrimp butterflied and cleaned
  2. 1 1/2 cups butter melted
  3. 6-8 garlic cloves minced
  4. juice of 2-3 lemons
  5. zest of 1 lemon
  6. 5-8 Tbs small capers
  7. 1/4 cup of equal amounts of flavored bread crumbs and Parmesan cheese

Directions for Shrimp Scampi

 In a sauce pan melt the butter with the lemon juice, zest and garlic.  Once all is melted taste, it should have a distinct garlic and lemon taste.

Butterfly and clean the shrimp by standing up on the cutting board and running your knife along the top side of the shell all the way to the tail.  Continue to slice through the shrimp until it will lay flat on the board.  Now under running water clean and devein the shrimp and carefully pull the shrimp away from the shell ( this is a very important step, if you don’t separate the shrimp and the shell they will stick together when cooked) leaving the shrimp and shell attached only at the tail.  Place the shrimp lightly back into the shell.

stand shrimp on cutting board
stand shrimp on cutting board

 

 

 

 

 

 

 

butterfly shrimp until it lays flat
butterfly shrimp until it lays flat

 

 

 

 

 

 

 

separate shrimp from shell leaving only attachment at tail
separate shrimp from shell leaving only attachment at tail

 

 

 

 

 

 

 

Once all the  shrimp are prepared, cover and refrigerate until ready to use.

In a small bowl mix equal amount of parmesan cheese and flavored bread crumbs thoroughly.

When you are ready to cook place the shrimp into the saute pan around the outer edge in a single layer with the tails slightly above the rim. Ladle the scampi butter over each of the shrimp in the pan, dividing the sauce equally between the pans you are using, then lightly dust with the parmesan bread crumb mixture.  Sprinkle capers around and then place the lid over the pan so that it traps the tails.  Cook on medium high for 6- 10 minutes until the shrimp are cooked thru.  When the shrimp are done remove the lid baste with the garlic butter and capers, very lightly redust with the Parmesan bread crumbs and plate.  Pour excess scampi butter and capers into ramekins and serve on the side.  Add thinly sliced baguettes to sop up the butter and your all set!

 

Here are a few items to help make this recipe:
Zwilling J.A. Henckels Twin Four Star II 5-1/2-Inch Stainless-Steel Boning Knife
Cuisinart 722-30G Chef’s Classic 12-Inch Skillet with Glass Cover
Prepworks from Progressive International CRR-6 Porcelain Stacking Ramekins, Set of 6

 

The Offical taste Tester
The Offical taste Tester

 

 

 

 

 

 

 

Oh dear another of those not really for me type dishes, and this one was a party!  Lucky for me the kids don’t like shrimp so I did get a little chicken.  Rule #1 applies.  Every one else seemed to gobble it up, so for them I guess it was OK!

 

[yumprint-recipe id=’98’] 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2014 all rights reserved

 

Baked Artichoke Hearts Appetizers

Artichoke Heart Appetizers
Artichoke Heart Appetizers

 

 

 

 

 

 

 

 

 

Simple Baked Artichoke Hearts Appetizers

 

 I posted this recipe as a deep fried item about a year ago. Trying to lighten my menu I thought to substitute baking instead of frying like we did for the Scotch Eggs.They came out great.  I really like this recipe, these have always been a favorite hors d’oeuvre for parties but was always a hassle as I had to fry them almost to order and watch the hot oil.  This recipe takes that all away.  By cutting out the frying, they are not as oily and they bake crisp and taste just as good.  For parties you can bread them the day before and simply pop into the oven about 10 minutes before you want to serve them.  The only “special”  equipment you’ll need is a sheet pan and a wire rack that fits into the pan.

 

 

Ingredients for Artichoke Heart Appetizers

  1. 1 can large  artichoke hearts 6 – 8 count ( smaller chokes tend to fall apart too easily)
  2. 2 eggs
  3. ½ cup all purpose flour
  4. 2 cups panko bread crumbs
  5. 1 stick butter
  6. 2 -3 garlic cloves finely chopped
  7. 2 -3 Tbs Parmesan cheese
  8. 2-3 tbs lemon juice
  9. 2 Tbsp capers (Optional)

Directions for Artichoke Heart Appetizers

For the lemon garlic butter, take the butter and garlic and lemon juice and melt and combine in a small sauce pan.  Add the capers as an optional item. 

In 3 bowls, large enough to accommodate the ingredients, place the flour in one, eggs whipped with a little water added to make a wash in another, and the panko bread crumbs in the third.

Take the artichoke hearts and cut them in half ,length wise. Working in small batches  place the halves into the flour , then into the egg wash and finally into the crumbs to completely coat.  Place finish chokes into a bowl to hold.  You can make them the day before and hold in the refrigerator.

Preheat oven to 375°

Place the wire rack in the sheet pan and arrange the artichoke hearts in a single layer on the rack.  Bake for about 10 minutes.  With tongs or a fork roll each one in the garlic butter.  Drizzle a little more butter over the top of each choke and lightly dust with Parmesan cheese.   If you are making larger amounts simply multiply the ingredients proportionally.

Here are a few items to help make this recipe:
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
NEW, Heavy-Duty 1/4 Size Cooling Rack, Cooling Racks, Wire Pan Grade, Commercial grade, Oven-safe, Chrome, 8 x 10 Inches, Set of 2

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

 

Oh well another of those “they smell good” things that really don’t impress a delicate S.A.P.P.but everyone else seems to enjoy them so 5 Paws and let’s get to the Swedish meatballs.

IMG

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

  copyright © rantsravesandrecipes 2014 all rights reserved

 

[yumprint-recipe id=’91’]