Tuesday, January 4, 2011

Shrimp Scampi & Jasmine Rice

Shrimp Scampi & Jasmine Rice

Last night Allen made his Mom's recipe Shrimp Scampi & Jasmine Rice. We first had this when visiting his parents in northern California when we were first married and had it again years later when they visited us in NY. This is a very simple, tasty, and quick recipe we like to make.

For the shrimp we used frozen, fully cooked, peeled/deveined with tail on. First step is to defrost shrimp in colander or huge bowl with cold water until thawed. Use a 9x13 size oven safe pan. I used my Pyrex 9x13 glass pan. Preheat the oven to 350 degrees. Place 1 stick of butter in pan in the oven for a few minutes until it melts. I was Allen's Sous Chef tonight and chopped 1 large onion and 4 cloves of garlic. Add onions and garlic in pan with melted butter until onions become translucent. This should take about 7-10 minutes so keep an eye on them.

Shrimp Scampi, Jasmine Rice, Buttered Baguette
Pat shrimp dry with a paper towel and season generously with coarse salt and cracked black pepper. Once the onions are translucent add seasoned shrimp over the onions, garlic and melted butter. Shrimp are already cooked so just leave in oven for about 5 minutes tops. If you overcook the shrimp they will taste rubbery and you don't want that.

You can make this dish with pasta such a thin spaghetti or linguine but we made jasmine rice using our rice cooker. You can serve with salad or veggies but we opted for a french baguette made fresh from our local supermarket. This dish is delicious and very quick to make. You should try it. Thanks Mom!

-Allen and Sophia/Two Frys

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