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.
1-1/2 lb fresh shrimp, peeled and deveined
3 TBS butter
2 TBS olive oil
1/4 tsp McCormick Italian Herb (the kind you grind)
juice of 1/2 fresh lemon
1/2 tsp Hidden Valley Ranch Buttermilk seasoning mix
1 clove of garlic, crushed
1 tsp parsley flakes, minced
1/2 cup white wine (Chablis)
PREHEAT oven on broil, and you need a shallow dish to broil the shrimp.
If the shrimp is frozen, thaw it.
In a hot heavy skillet, add butter, olive oil, Italian herbs, lemon juice, crushed garlic, and parsley flakes. Whisk together and when mixture is hot, add the white wine and bring to a boil. Whisk while mixture is rendering down.
Add shrimp and and broil until hot and bubbly. Toss the wine
mixture with some angel hair pasta, Parmesan, and red pepper flakes.
Serve with a fresh salad and biscuits. Mmmm. Now that you have the best shrimp scampi recipe under your belt, you must make these cheese biscuits below.
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.
COCONUT SHRIMP RECIPE
24 fresh or frozen jumbo shrimp in shells
1 cup homemade mayonnaise
3 TBS apricot preserves
1 tsp curry powder
2 TBS canola oil
1-1/2 cups shredded unsweetened coconut, toasted
1/4 cup cornstarch
1 TBS sugar
1/2 tsp salt
3 slightly beaten egg whites
PREHEAT oven to 400 degrees. You may also fry these in oil if you wish.
Thaw shrimp, if frozen. Peel and de-vein shrimp, leaving tails intact. Rinse shrimp; pat dry. Set aside.
For sauce, in a small bowl stir together mayonnaise or salad dressing, apricot preserves and curry powder. Cover and chill until ready to serve.
Spread the oil on the bottom of a 15x10x1-inch baking pan; set pan aside. In a large shallow dish combine the coconut, cornstarch, sugar, and salt.
In another small shallow dish place the egg whites. Dip shrimp into the egg whites; coat shrimp with coconut mixture, pressing the mixture firmly onto the shrimp.
Arrange shrimp in prepared pan. Bake about 10 minutes or until
shrimp are opaque and coconut is golden, turning once. Serve with the
curried apricot sauce. I offer more than the best shrimp scampi recipe, please check out more of my favorites below.