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I just made a terribly greasy shrimp scampi recipe from Allrecipes that was highly rated. I thought it was way too greasy and really disgusting. This is it:
Google Tyler's recipe for shrimp scampi and follow it exactly.....to die for! not greasy but be sure to use real butter and real olive oil. hope you like....ps.not a fan of "all recipes" website. usually use foodnetwork, epicurious.com or search various chef and foodie blogs.....
I just made a terribly greasy shrimp scampi recipe from Allrecipes that was highly rated. I thought it was way too greasy and really disgusting. This is it:
I then read a few more recipes that use a lot less butter and some olive oil or white wine.
Please share your favorite shrimp scampi recipe. I love garlic and butter sauce just not that much butter.
I dunno. That looks like a pretty good recipe. Simple. Some recipes have the shrimp dredged in a little flour or breadcrumbs which will hold a lot more butter. But your recipe was not.
Olive oil is one of my favorite things in the world, but it won't be less "greasy." It will be more so because the mouth feel of olive oil is more oily than butter which will dissolve completely in your mouth with no residual oily feeling.
Maybe it cooled a little before you plated it. Or had a cold plate. That would cause the problem.
Here's my recipe - I cut down on the butter quite a bit from the original because I often have the same complaint. This one doesn't come out too greasy. I usually serve this with pasta, but I'm sure rice will be just as nice
1/4 cup butter
1/4 cup olive oil
1/2 teaspoon dried parsley
1 1/2 teaspoon dried basil
1/2 teaspoon dried oregano
5 cloves garlic, minced
3/4 teaspoon salt
4 tablespoon lemon juice
1/2 cup white wine
4 boneless chicken
Coat chicken breasts in flour, if desired
In a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Stir in lemon juice and white wine.
Then add the chicken and saute for about 3 minutes or until white. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
If you want to test the "greasy" theory out, take a half pat of real butter and let it melt in your mouth. Then try a teaspoon of olive oil. You will see what restaurant chefs know about butter. It is not "greasy". That's why they use it.
Just use clarified butter. No milk solids to burn or create a foul taste. A whole cup of butter is a bit much. Plus scampi was designed to be a saute dish not made in the oven. Did you serve it over pasta as the extra fat is really meant to be a sauce for a carb of some sort. Works well with rice tambien.
Lisa, being Italian decent and having written an Italian cookbook, I feel that recipe has entirely too much butter and by baking it the pasta will soak up all of the butter.
For 6-8 servings
5 qts. of boiling water with salt
1 lb thin spaghetti
1 lb large shrimp
Cook spaghetti for 8 mins., it will be undercooked (reserve 1 C of the cooking water) drain & do not rinse, put aside.
While the water is boiling, put 3 pats of unsalted butter in a saucepan with 1/4 c olive oil and simmer (do not let burn) . Add 1/2 minced onion and 4 cloves of minced garlic, cook, stirring until golden, add 1/2 dry, white wine and reduce by half. Add 1 C chicken broth, parsley, garlic powder and pepper to taste, add shrimp and cook until pink approx. 3-5 mins. Take out shrimp. Pour the reserved cooking water over the spaghetti and shake in colander to unstick, add to the scampi mixture and cook an additional 2 mins., add shrimp and toss. Pass the grated cheese.
This has been a standby for yrs. 2 staples that I always have in the house is dry white wine and chicken broth.
Lisa, being Italian decent and having written an Italian cookbook, I feel that recipe has entirely too much butter and by baking it the pasta will soak up all of the butter.
Uh, there was pasta in her recipe?
1 cup butter
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
2 pounds medium raw shrimp, shelled, deveined, with tails attached
Directions
Preheat oven to 450 degrees F (230 degrees C).
In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, and parsley. When the butter melts completely, remove from heat.
Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.
Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
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. This is it:
Tyler Florence Shrimp Scampi
