Shrimp Scampi - WSFA.com: News Weather and Sports for Montgomery, AL.

Shrimp Scampi

Recipe from Wayne Hendrix of Va.

2 Pounds cleaned & de-veined Large Prawn Shrimp
1 stick butter
2 garlic cloves minced
1/4 cup half and half
1/4 cup wine (chardonnay)
1 sprig fresh parsley chopped
1 teaspoon fresh lemon juice

  1. Keep cleaned shrimp in strainer in ice in a bowl
  2. Combine butter, garlic, and parsley in a bowl, add pinches of salt to adjusting for taste.
  3. In skillet under medium heat add garlic butter mixture, when butter is melted add shrimp. Cook for 1 min, add wine, and flambeau. add lemon, flip shrimp. Lower heat to low, add half and half and simmer for 3 mins. Pour shrimp and butter mixture over rice of your choice. Or serve as a standalone.

  • Mark Leslie Recipes

  • Friday, May 24 2013 3:47 PM EDT2013-05-24 19:47:32 GMT
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on this
    Before the microwave, turkey bacon, pre-sliced loaf bread and store-bought mayo, the wholesome BLT had more character. A staple for a simple and refreshing meal on a hot summer's day, my twist on this American favorite...

  • Friday, May 17 2013 12:05 PM EDT2013-05-17 16:05:07 GMT
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse
    In Italian, the word "gelato" means "frozen" more than it means "ice cream." So, for as much as we have heard that gelato is the Italian equivalent of ice cream, this "gelato" is really a frozen mousse of a dessert. Quick and easy, with no ice cream maker needed, this dessert may be served as a chilled mousse or frozen completely as a "gelato."

  • Friday, May 10 2013 3:36 PM EDT2013-05-10 19:36:28 GMT
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    Celebrate warm weather with nature's sweet berries. Simply served with a light dusting of powdered sugar, this dessert is not a sugar overload, because it relies on the natural sweetness of in-season berries.
    •   
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.