The Dinner Table with Chef Alex - A Fresh Idea in Dining
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715-358-6565
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Lunch: 11am to 2pm
Dinner: 5pm to 9pm
Lets Make Shrimp Scampi
by chef alex
Shrimp Scampi it seems is a favorite for nearly everyone. It is quick, delicious, and pretty good for you. I have taught this dish to many enthusiasts who want to make something special for dinner. First lets go over some important facts: Shrimp are “sized” by how many there are to one pound, so if the box of shrimp says “26-30 count”, it means that there are 26-30 shrimp in a pound. When you go to buy shrimp, remember that the smaller the number, (count), the larger the shrimp. Frozen shrimp are the most common way to buy shrimp. It is important to buy shrimp that are “deveined” and “head off” and “raw” so that you don’t have to prep the shrimp in any way. They are ready to cook. Please don’t buy pre-cooked shrimp because it makes such a difference in taste and texture to buy them raw-uncooked; and to cook them yourself, it is sooo much better.
Here are the ingredients you will need to make this for two people:
Uncooked Shrimp-10 of them, (16-20 count I think are the best to use)
1T. Butter-melted
2T. Butter-soft
2T. Shallots-minced
1T. Garlic-minced
¼ cup Vermouth-extra dry
¼ cup Tomatoes-diced
1T. Fresh Lemon-Juice of
Salt & Pepper to taste
In a medium skillet over medium high heat warm the pan for 1 minute. Add: a touch of salt and pepper in the bottom of the pan, then the melted butter and shrimp. Cook for about a minute, then Add: shallots, garlic, and tomato. Turn over shrimp and stir the shallots, garlic, and tomato in the pan for about 30 seconds. Add: vermouth and simmer for a minute reducing some of the liquid. Add: fresh lemon and continue simmering till the shrimp are almost cooked through, (maybe one more minute). Pull the pan off the burner and stir in the soft butter. Serve Immediately!
How do you know when the shrimp are almost done? I used to put an extra shrimp in the pan and pull one shrimp out of the pan and cut it open to see, when I first started cooking shrimp. Shrimp, as they cook, curl up some and turn pinkish in color. It is really important to not over cook the shrimp, as they will get tougher as they cook. You should know that the shrimp will keep cooking even after you have taken the pan off the burner; so, undercook them slightly; just a touch! As always, if you have any questions I can be reached at The Dinner Table Restaurant 715-543-8909, or via my email: itsmychef@hotmail.com
Lovin Food!!!,
Chef Alex Hough
Contact Us
The Dinner Table Restauarnt
10080 Hwy. 70 West
Minocqua, WI 54548
Tel: 715-358-6565
Email: itsmychef@hotmail.com
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