Thursday, April 28, 2011

Recipe Of The Day: Shrimp Scampi & Garlic Toast

National Shrimp Scampi Day is April 29th and with that we wanted to take a few moments and speak on how incredibly important dishes such as these are to the world. What little people know about how overhunted our oceans have become is scary and even more horrifying is the lack of quality Seafood that will be available to both ourselves and our children, over the next 25 to 50 years.
So that we don’t go off on a tangent about switching up diets and always keepings things rotating to avoid eating ourselves into extinction consider this little fact;
Cod, which is one of the most commonly used fish in numerous applications from the Fish Filet to everyday fish-sticks, is in danger of being wiped off the face of the Earth relatively soon.
Shrimp Scampi is a great alternative to fried fish, fish tacos or fried shrimp and cooks up incredibly quick. Served with great tasting Garlic Toast to help soak up all of that wonderful juice, this dish is a meal that comes together in under 20 mins and leaves you full, but not grossly overstuffed so that you cant move and need a nap after your done eating. It is also a great way to introduce kids to seafood because the flavors of the garlic and butter are easy on the palate.
 The term Scampi is actually derived from a Greek word that refers to a species of Lobster that has been widely adapted around the world to reference a style of cooking seafood that commonly includes serving it in butter with lemon on the side.
Enjoy this simple Shrimp Scampi dish with a sweet Moscato wine or some chilled Vodka & Cranberry Juice.

3 TBS extra-virgin olive oil
3 TBS unsalted butter
5 cloves garlic, chopped
Kosher salt
Pinch of red pepper flakes
8 - ½inch- thick slices crusty bread
1 ¼ lbs large shrimp, peeled and deveined, tails intact
¾ cup dry white wine or low-sodium chicken broth
Grated zest and juice of ½ lemon, plus lemon wedges for serving
1/3 cup chopped fresh parsley
1/3 cup chopped fresh chives
Sriracha Sauce (as a condiment if desired)

Preheat the broiler.
Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat.
Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet.
Broil the bread until toasted, about 1 minute per side.
Divide the bread among 4 bowls.
Place the skillet with the remaining garlic mixture over high heat.
Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice.
Transfer to the broiler and cook until the shrimp are pink, about 3 minutes.
Transfer the shrimp with a slotted spoon to the bowls.
Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes.
Stir in the parsley and chives.
Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp.
Serve with lemon wedges & Sriracha Sauce.
Per serving: Calories 578; Fat 22 g (Saturated 7 g); Cholesterol 299 mg; Sodium 963 mg; Carbohydrate 44 g; Fiber 4 g; Protein 38 g

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