Scampi Alla "fireman Chef" Recipe
Yield: 46 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Large prawns, not 1 oz!
8 Sprigs: fresh parsley,
1/3 cup: Clarified butter,
4 tbsp: Minced garlic,
6: Scallions thinly sliced,
Juice of one lemon, (approx.
2: tbs.),
1/4 cup: Dry white wine,
Salt and freshly ground,
Pepper, to taste
Lemon slices for garnish,
Directions:
Shell and devein the prawns. Rinse and set aside. Reserve a few nice
sprigs of parsley for garnish and mince the rest. Heat the clarified
butter in a large saute pan over medium heat. Lightly saute the
garlic for 1 to 2 minutes, being careful not to let it brown. Add the
prawns, scallions, lemon juice, and wine. Cook the mixture until the
prawns turn pink and firm, a minute or two on each side. Be careful
not to overcook. At the last minute, add the minced parsley and
season with salt and pepper. Serve the scampi on individual shells or
small gratin dishes, garnished with a slice or two of lemon and a
fresh parsley sprig. Oselands Country Gourmet Gourmet foods, gift
baskets and more! http://countrygourmet.com
Source from luhu.jp
sprigs of parsley for garnish and mince the rest. Heat the clarified
butter in a large saute pan over medium heat. Lightly saute the
garlic for 1 to 2 minutes, being careful not to let it brown. Add the
prawns, scallions, lemon juice, and wine. Cook the mixture until the
prawns turn pink and firm, a minute or two on each side. Be careful
not to overcook. At the last minute, add the minced parsley and
season with salt and pepper. Serve the scampi on individual shells or
small gratin dishes, garnished with a slice or two of lemon and a
fresh parsley sprig. Oselands Country Gourmet Gourmet foods, gift
baskets and more! http://countrygourmet.com
Source from luhu.jp
Tags
Seafood