Chicken Scampi

4 Servings
Chicken American
Saute Fry Peppers Wine Chicken Pasta Garlic Main Dish American Dinner Spring Fresh

5 to 6 quarts water
16 ounces el hair pasta (or your favorite pasta)
4 tablespoons ve oil (1/4 cup)
1/2 cup -purpose flour
t, to taste
ck pepper, freshly ground, to taste
12 chicken tenderloins (or 4 boneless skinless cken breast, cut into strips)
1 green per, cut into bite-size strips
1 pepper, cut into bite-size strips
1 yellow per, cut into bite-size strips
1 onion, chopped
2 teaspoons fresh sley, minced, for garnish
mesan cheese freshly grated, for serving
-- mpi Sauce --
3 tablespoons ter
2 tablespoons yellow on, finely chopped
1/4 cup lic, minced
1 1/2 cups chablis wine (te wine)
1/2 teaspoon t
1/2 teaspoon lian seasoning
1/2 teaspoon crushed pepper
1/4 teaspoon ck pepper, fresh ground
2 teaspoons fresh sley, minced
1 cup heavy am

Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown. Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half. Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil. Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick. If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown. When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges. Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes. Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta. Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese. Makes 4 servings.


VIEW THE RECEIPT

Shrimp Scampi Cilantro

Click here for a larger picture of Shrimp Scampi Cilantro
4 Servings
Shrimp Uncategorized
Main Dish Saute Shrimp Dinner Lunch Spring Buttery

1 pound imp raw, peeled and deveined
2 tablespoon ter
2 tablespoon ve oil
2 tablespoon llions sliced
2 cloves lic crushed
2 tablespoon Dry mouth
2 tablespoon antro fresh chopped
1/2 on juice

Heat butter and olive oil in a large skillet. Add scallions, garlic, and shrimp. Saute until shrimp just turn pink. Add vermouth, cilantro, and lemon juice and heat through. Serve over angel hair pasta and top with freshly grated parmesan or romano cheese.


VIEW THE RECEIPT

Baked Shrimp Scampi

6 Servings
Shrimp Italian
Appetizers Seafood Bake Shrimp Italian

2 pounds (12 to 15 per pound) imp in the shell
3 tablespoons good ve oil
2 tablespoons dry te wine
Kosher salt and freshly ground ck pepper
12 tablespoons (1 1/2 sticks) unsalted ter, at room temperature
4 teaspoons minced lic (4 cloves)
1/4 cup minced llots
3 tablespoons minced fresh sley leaves
1 teaspoon minced fresh emary leaves
1/4 teaspoon crushed pepper flakes
1 teaspoon grated on zest
2 tablespoons freshly squeezed on juice
1 extra-large yolk
2/3 cup ko (Japanese dried bread flakes)
on wedges

Preheat the oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.


VIEW THE RECEIPT

Chicken Scampi

4 Servings
Chicken American
Saute Fry Peppers Wine Chicken Pasta Garlic Main Dish American Dinner Spring Fresh

5 to 6 quarts water
16 ounces el hair pasta (or your favorite pasta)
4 tablespoons ve oil (1/4 cup)
1/2 cup -purpose flour
t, to taste
ck pepper, freshly ground, to taste
12 chicken tenderloins (or 4 boneless skinless cken breast, cut into strips)
1 green per, cut into bite-size strips
1 pepper, cut into bite-size strips
1 yellow per, cut into bite-size strips
1 onion, chopped
2 teaspoons fresh sley, minced, for garnish
mesan cheese freshly grated, for serving
-- mpi Sauce --
3 tablespoons ter
2 tablespoons yellow on, finely chopped
1/4 cup lic, minced
1 1/2 cups chablis wine (te wine)
1/2 teaspoon t
1/2 teaspoon lian seasoning
1/2 teaspoon crushed pepper
1/4 teaspoon ck pepper, fresh ground
2 teaspoons fresh sley, minced
1 cup heavy am

Prepare the Scampi Sauce: Place a large skillet over medium-low heat. Melt the butter, add the yellow onion and saute for 2-4 minutes or until the onion begins to brown. Add the garlic and saute for another 1 minute. Do not let the garlic brown. Add the wine, salt, Italian seasoning, crushed red pepper and 1/4 teaspoon black pepper, and bring the mixture to a simmer. Cook for 15-18 minutes or until the sauce has reduced by half. Add 2 teaspoons minced parsley and the heavy cream and simmer, uncovered, for about 10 minutes. Do not let the mixture boil. Bring the 5-6 quarts salted water to boiling in a large pot. Add the angel hair pasta and cook for 4 minutes or until the pasta is al dente. Drain and run the pasta under cold water so it doesn't stick. If preparing all 4 servings, divide the olive oil between 2 skillets and place over medium heat. Measure the flour into a large bowl. Lightly salt and pepper the chicken tenderloins, then coat each in the flour. Arrange the tenderloins on a plate before you saute them. Place 6 tenderloins in each skillet and cook for 3-5 minutes on one side, or until golden brown. When the chicken is brown on one side, flip each piece and move them to the side of the pans. Add an even amount of sliced sweet peppers and red onion to the center of each skillet. Continue cooking the chicken and vegetables for 4-6 minutes, or until the chicken is browned and the vegetables are beginning to brown on the edges. Divide the sauce in half and pour it over the chicken and other ingredients in each pan. Add half the pasta to each pan, then toss everything a bit and continue to cook for a couple of minutes. Prepare each dish by placing equal amounts of pasta onto each of 4 plates. Use a spoon or tongs to add peppers and onion on top of each pile of pasta. Arrange 3 chicken tenderloins onto the center of the pasta. Sprinkle each plate with about 1/2 teaspoon minced parsley. Serve with plenty of freshly grated parmesan cheese. Makes 4 servings.


VIEW THE RECEIPT

Shrimp Scampi

4 Servings
Shrimp seafood
Shrimp Seafood scampi Easy Recipes Simple and Elegant Italian seafood

1 large imp peeled and deveined
11/2 tsp. Emeril's ence
1/4 tsp lian seasoning (italian essence)
1/2 tsp t
1/2 tsp ck pepper
1 tbsp ve oil
4 tbsps unsalted ter
1 tbsp minced lic
1/2 dry te wine
1/4 cup fresh on juice
1 tbsp chopped sley

-Toss shrimp in medium bowl with Essence, Italian Essence, salt and black pepper. -Place olive oil and 1 tbsp of butter in large saute pan over medium high heat. -Add shrimp and spread evenly in the skillet. Cook for 2 minutes and turn quickly. -Add garlic to pan and cook for 30 seconds. -Add white wine and lemon juice to pan and cook for 3 minutes stirring often. -Add the remianing 3 tbsps of butter and season with salt and pepper to taste. -Add parsley and continue to combine. -Serve immediately over rice.


VIEW THE RECEIPT

Lemony Shrimp Scampi

4 Servings
Shrimp American
Microwave Main Dish Shrimp American

3 tablespoon ter
3 tablespoon te wine
1 each on juiced
1 cloves lic
2 tablespoon sley fresh or 1 teaspoon dried
1/2 teaspoon me dried
1/4 teaspoon Old bay or rika
1/2 teaspoon t
1/4 teaspoon per
1 pound imp uncooked tail on

1 pound of shrimp is plenty when served with steaks. Combine all ingredients except shrimp in microwavable dish. Microwave 2-3 mintues.Add shrimp, toss to coat. Cover and cook 2-4 minutes stirring every minute or so. Serve in hot bowls with crusty franch bread to mop up the sauce.


VIEW THE RECEIPT

Scampi Shrimp Skewers

Click here for a larger picture of Scampi Shrimp Skewers
1 Servings
Shrimp
Uncategorized
Appetizers Butter Garlic Olive oil Onion Parsley Green Onion Shrimp Wine White wine Lemon

1 lb imp; medium, fresh or
1 tb ter
1 tb ve oil
2 Cloves lic; minced
3 tb Dry te wine
2 tb Fresh sley; snipped
1/2 ts on peel; finely shredded
1/8 ts per
6 Green ons; in 1" pieces
1 lg Red et pepper; in 1"
Non-stick spray

If using wooden skewers, soak them in water for at least 30 minutes to prevent scorching. Thaw shrimp, if frozen. Peel shrimp, leaving tails intact. Devein shrimp; rinse and pat dry with paper towels. Combine butter and oil in a small sauce pan. Melt over medium-high heat. Add garlic; cook 2 minutes. Remove from heat. Stir in wine, parsley, lemon peel and pepper; set aside. Alternately thread shrimp, green onion, and red sweet pepper pieces on 20 4-6" skewers. Brush with butter mixture. Spray broiler pan with non-stick coating. Place skewers on prepared pan. Broil 4 inches from heat 8-10 minutes or till shrimp are opaque, turning skewers once and brushing with butter mixture halfway through broiling. Or, grill the skewers directly over medium coals 6-8 minutes or till shrimp are opaque, turning once and brushing with butter mixture half way through grilling. Serve immediately. Makes 30 servings. NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 35. - ~---------------------------------------------------------------------- To unsubscribe from this list, please visit and lt;http://lists.sierra.com/ and gt;. If you are without web access, send the following message to and lt;majordomo and at;lists.sierra.com and gt;: Posted to MC-Recipe Digest V1 #866 by Peg Baldassari and lt;Baldassari and at;compuserve.com and gt; on Oct 26, 1997


VIEW THE RECEIPT