This is the best shrimp scampi recipe that I have my little hands on and going to share with you.
If you have some fresh shrimp, just make this - it's easy to put together and is delicious.
1 lb shrimp, peeled and deveined
1 TBS olive oil
1 clove minced garlic
1/2 cup butter
1-1/2 cup dry white wine (ie, Chardonnay)
juice of 1/2 fresh lemon
1 pkg Hidden Valley Ranch Buttermilk seasoning mix
1 tsp dried parsley (optional)
If the shrimp is frozen, thaw it out first.
In an oven-proof heavy skillet (like cast iron) heat olive oil on medium-high and add the shrimp. Saute until shrimp are cooked and turn pink, about 3-5 minutes. Reduce heat and remove shrimp from pan; set aside.
In the same pan add the minced garlic and cook for 2 minutes only - do not let it get brown because it will turn bitter. Add the wine and lemon juice and cook until reduced in half, stirring constantly.
Reduce heat to low. Add the butter and shrimp back into the sauce and sprinkle in the Hidden Valley buttermilk seasoning mix and parsley flakes; stir to mix.
Serve with hot pasta. You can pour the sauce over the pasta, it's so good. I've doubled the recipe because this did not last long and everyone wanted more.
I just received a question about a substitute for white wine in a recipe. I searched the internet and found this here at The Spruce Eats.
White Wine Substitutes
Chicken broth: Replace the white wine called for with an equal amount of chicken broth (vegetable broth will work, too). This will add depth to the recipe, even if it changes the flavor a bit. If you aren't using a low- or no-sodium broth, you may want to taste the dish you're making before you add any additional salt.
Apple juice: Swap in apple juice for the white wine in your recipe. It'll add that bit of sweetness that the wine contributes. Since apple juice is sweeter than wine, consider adding a splash of vinegar or lemon juice to dial it back a bit.
White grape juice: Keep that white grape flavor in your recipe by using white grape juice in place of the white wine. It'll be quite a bit sweeter than the wine, so you may need to add a bit of vinegar or lemon juice to balance the flavor.
Apple cider vinegar: If you happen to have it on hand, apple cider vinegar is a great substitute for white wine. It's sweet like the wine and has a similarly aged depth.
Dry White Wine Substitutes
White wine vinegar: If your recipe calls for dry white wine, white wine vinegar is a solid alcohol-free option. Since it's made from white wine, it'll have some of the intended flavors. However, it will be more acidic, Dilute it with water to compensate for this. A mix of 50 percent vinegar and 50 percent water should do the trick.
Apple cider vinegar: Use a 50-50 mix of apple cider vinegar and water in place of the white wine called for in your recipe. It'll add that fruity/acidic bite that the recipe needs.
Ginger ale: Replace the white wine called for with an equal amount of ginger ale. It has that same sort of dry, sweet taste, so it'll work nicely.
Water: If you don't have any of these other ingredients on hand, replace the wine called for with the same amount of water. It won't enhance the flavor of your recipe, but it will keep the liquid volumes as intended, ensuring that your dish doesn't turn out dry.
CHEESE BISCUITS RECIPE
Makes: 10-12 biscuits
2 cups buttermilk baking mix, recipe below
2/3 cup milk
1/2 cup shredded Cheddar Cheese
1/4 cup butter or margarine, melted
1/2 tsp 1 tsp homemade garlic powder
PREHEAT Preheat oven to 450 degrees.
Combine baking mix, milk and cheese with a wooden spoon until soft dough forms. Beat vigorously for 30 seconds. Drop dough by heaping tablespoons onto an ungreased cookie sheet.
Bake 8 to 10 minutes until golden. Combine melted butter or
margarine and garlic powder; brush over warm biscuits before removing
from cookie sheet. Serve warm.
Note: Bisquick is probably the best-known brand of
buttermilk baking mix. It is also easy and cost effective to make a
homemade version with the following recipe:
HOMEMADE BISCUIT BAKING MIX
Makes 13 cups mix
10-1/2 cups flour
1/4 cup baking powder, recipe above
1-1/2 tablespoons salt
1/2 cup white sugar
2 cups shortening
1 cup buttermilk powder
1-1/2 teaspoons baking soda
In a large bowl, mix all ingredients with an electric mixer until particles are small and uniform in size.
Store the mix in a 3 pound shortening (or large coffee) container; it works great. Just place saran wrap over the top before putting on the lid. Storage life is approximately 3 months.