Shrimp Scampi the Sauces Best way
The Sauces Best Version of Shrimp Scampi
So full disclosure, I did not like the texture of my Shrimp the first go round so
I would suggest doing the following and then following all the other steps in the video.
(This was the first time in my life I have ever made shrimp that were not to my liking. I was so frustrated. So I had to redo
the Shrimp and you don’t see the redo in the video)
I suggest steaming the shrimp separate from the sauce then adding them to it at the end.
I didnt like how the first batch of shrimp came out and strained them all out because when cooked in the sauce it made them tough(Due to how long it took the
sauce to cook to the consistency I like).
UNLESS you do the following: make the sauce first …. let that sauce cook for like 30 min simmering and THEN AND ONLY THEN
add the shrimp raw for only 10-15 min. But honestly the second batch I did was better when I just steamed them then added them.
Just make sure you do add some of the shrimp stock ( juice) to the sauce so that the shrimp flavoring is all in the sauce too.
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Items you will need for this dish:
Lemons
White wine
Garlic
Balsamic Vinegar
Olive Oil
Mojo Citrus Marinade
Plain Greek Yogurt and some Cultured Buttercream
Mushrooms
About 5-6 pounds of Shrimp,deveined and peeled. Fresh is better always
but I used Frozen this time.
Old Bay
Sweet Salted Butter
Shallots
Linquine
3-4 lobster tails
and 2-3 clusters of King crab legs.
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Most of this can be seen in the video. Please watch and please subscribe to my youtube channel!
First I sliced up my lemons save every part on the cutting board.
Then I chopped the shallots and mushrooms.
Grab your food processor. We are going to create what I like to call a lemon, Mushroom pesto.
Leave the slices of lemon on the board then will cook in the sauce.
But, put all the ends of the lemons into the processor along with the shallots, 2 sticks of sweet salted butter, Olive oil,
Black Truffle salt, Minced Garlic and mushrooms. Blend till you have a finely chopped creamy mix.
Set this aside.
Next grab those thawed and cleaned shrimp. Place them in large freezer bags to marinate (ONLY FOR ABOUT 10 -15 MIN)
In the marinade, use Mojo Seasoning, Old Bay, a little Salt. Place in fridge for 10-15 min only.
At this time get your sauce going in your sauce pan or large roaster.( The pan should have already been preheating)
Place in some more shallots, lots of Garlic ( to your liking), 2 small personal bottles of white wine. I used Pinot Grigio here.
Add some freeze dried basil,some fresh parsley. 2 large dollops of Plain Yogurt, 1/2 cup cream. You’ll want to stir this all together.
Then add that Lemon,mushroom, butter mixture you made in the processor. ADD IT ALL. Lastly the lemons add those slices into the pan!
Let the sauce cook till it comes together nicely,stirring occasionally. Should take about 20-30 min. On high but do not scorch it so please
watch it.
Now your ready to add the shimp. Add them and let it cook for only 10-15 min longer till the shrimp are done and tender.
TURN the heat off and remove from the heat!
Next in a steamer place in your Old Bay, Garlic and salt seasoned King crab legs and Brocolli. This take only about 15 minutes. They will turn a
beautiful red color when done. Turn them off and take off the heat.
Lastly Poaching the lobster tail. Use seafood shears to expose the flesh inside the lobster tail.
Bring butter and garlic to a boil. Add the tails in a covered sauce pan for about 8-10 min. Once they are a bright red, remove them and place on a plate.
Use that poaching liquid, full of lobster flavor and add some balsamic,just a little, some Mambo sauce, some salt, some lemon juice,
and dried parsley and a little more garlic. Wisk and simmer to bring it all together for like 10 min tops. This is your dipping sauce for the lobster and
King Crab.
NOW GO WATCH THE VIDEO TO SEE THE PLATING!
This is a way to WOW any guest. And its a great dish to pair with a light spritzer or a white wine infused with fruits.
Happy Spring!
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