SHRIMP SCAMPI CREOLE STYLE
With a few simple ingredients and a few
minutes of your time, you will be able to serve
a perfectly rich and delicious meal.
2 TBS OLIVE OIL – extra virgin
2 TSPS SHALLOTS – chopped
1 LB SHRIMP – large, peeled, deveined, tails on, optional
1 TSP GARLIC – chopped
1/3 CUP DRY WHITE WINE
6 TBS PARSLEY – chopped, divided
1 ½ TSPS CREOLE SEASONING
1 TSP LEMON JUICE – freshly squeezed
PINCH OF CRUSHED RED PEPPER – or to taste
2 CUPS BASMATI RICE – cooked, hot
2 TBS BUTTER – unsalted
Hear the olive oil in a large skillet over medium heat. When the oil is hot add the shrimp and cook just until the shrimp begins to turn pink. Turn shrimp over and cook just until pink on the other side. Add chopped shallots and garlic and cook just until the shallots are slightly limp. Add wine and cook for a few minutes until slightly reduced. Add half of the chopped parsley together with the Creole seasoning, lemon juice, red pepper and cook until all heated through and well combined.
In a large bowl stir the butter into the hot, cooked rice together with the rest of the parsley. Serve shrimp with the sauce over the rice mixture.
Have some extra parsley, red pepper and creole seasoning available for those who enjoy extra spice.
NOTE: growing up we had many days during Lent when you could not eat meat. Also, I can’t recall having such a wide variety of fish to choose from. I remember walking to the fish market on 48th and 2nd with my mother, the nearer we got to the store, the heavier the fish smell. Once inside, many times my appetite for dinner was lost. The fish never looked appealing. Now with all the varieties and great recipes I look forward to a fish dinner.