Tuesday, July 31, 2012

Reporting Back, Sir!

Day before yesterday, Richie was thumbing through ""Top Secret Restaurant Recipes 2" and said, "I think I'll make this Olive Garden Sicilian Scampi" tomorrow night."  Accordingly he bought shrimp and a new baguette.

2 T butter
1 T olive oil
1 teas. minced white onion
1 teas. minced garlic
1 T Chablis wine
6 fresh medium shrimp, butterflied
1 teas. lemon juice
1/2 teas. minced parsley
pinch black pepper
pinch crushed red pepper flakes
1 T heavy cream
1 T sliced black olives
5 toasted slices of baguette

Heat a small skillet and add the butter and olive oil.  When the butter melts, add the onion and garlic and sweat them.  Then add the wine.

Immediately slide the shrimp in and then the lemon juice and peppers.  when the shrimp are done, add the cream and olives.  Cook for 15 seconds or so and plate the shrimp on the baguette slices and serve.

Optional garnish - diced Roma tomatoe and Parmesan cheese. 

The Olive Garden kitchen staff makes "scampi butter" - the parsley, peppers, onion and garlic in melted butter, re-shaped into sticks and set so that they can just whack two tablespoons of it off the log and start cooking. 

Richie followed the recipe and only omitted the heavy cream - I suggested some of the sour cream he bought for another dish for the "cream effect."  It didn't help it or make it worse.  The whole thing just didn't have much flavor of any kind. 

(Shrug) Another day, another dinner!

No comments: