Alright, let’s talk about cookin’ up some of that there shrimp stuff, like they make at that Red Lobster place. You know, the kinda thing you might wanna make when folks come over, or just ‘cause you feel like eatin’ somethin’ fancy-like, but not too hard to make.
First off, you gotta get yourself some shrimps. Not the tiny little ones, but the good-sized ones, you know? The ones they call “jumbo” or somethin’. Make sure they’re peeled, ‘cause nobody wants to be fiddlin’ with that mess when they’re hungry. You can get ‘em fresh or frozen, whatever’s handy. If they’re frozen, make sure you let ’em thaw out good before you start cookin’. Just put ’em in a bowl in the sink for a bit, that’s what I do.
Now, the secret to good shrimp scampi, just like them folks at Red Lobster make, is the butter. Lots and lots of butter. Don’t skimp on the butter, that’s what makes it taste so good. You melt that butter in a big pan, the kinda pan you use for fryin’ stuff. Not too hot, mind you, just enough to melt the butter nice and slow.
Then, you gotta have garlic. Lots of garlic, too. I like to use the kind that’s already chopped up, saves a lot of time and fuss. You just dump a big ol’ spoonful of that garlic into the melted butter and let it sizzle a bit. Don’t burn it, though, just let it get nice and fragrant. You’ll know it’s ready when your kitchen starts smellin’ like an Italian restaurant, or somethin’ like that.
Next up, you need some wine. Not the fancy stuff, just some plain ol’ white cooking wine. You pour a good splash of that wine into the pan with the butter and garlic. It’ll steam up and make a nice bubbly sauce. Let it cook for a minute or two, just to let the alcohol cook off. You don’t want your food tastin’ like a drunk sailor, now do ya?
Then, it’s time for the shrimp. You dump all them shrimps into the pan with the buttery, garlicky, winey sauce. Stir ‘em around so they get coated real good. You gotta cook ‘em just right, not too much, not too little. They’ll turn pink when they’re done. Shouldn’t take more than a few minutes. Don’t want ‘em rubbery, you know?
And here’s where it gets real fancy-like. You squeeze in some lemon juice, just a little bit, to give it a little zing. And then, you sprinkle in some of that Italian seasoning stuff. You know, the kind in the little jar? It’s got all them herbs and spices mixed together. And if you really wanna make it special, you grate some Parmesan cheese on top. Not too much, just enough to give it a little extra flavor. Make sure you use real parmesan cheese, not that fake stuff in a can. It just ain’t the same, trust me.
Now, some folks like to eat their shrimp scampi with pasta. You can cook up some spaghetti or linguine, whatever you got on hand. Just boil it till it’s soft, then drain it and dump it in the pan with the shrimp. Mix it all together so the pasta gets coated in that yummy sauce. That’s how they do it at Red Lobster sometime, if you order the fancy plate.
And there you have it! Shrimp scampi, just like they make at Red Lobster, but you made it yourself. It ain’t hard, even an old woman like me can do it. Just takes a little time and a little patience. And a whole lotta butter. Don’t forget the butter!
- Ingredients you’ll need:
- Jumbo shrimp, peeled
- Butter (lots of it!)
- Minced garlic
- White cooking wine
- Lemon juice
- Italian seasoning
- Parmesan cheese (the real stuff)
- Pasta (optional)
Now go on and try it. Your family will thank you for it, and you’ll feel like a real fancy cook. Even if you ain’t. And remember, don’t be scared to add a little extra butter. Butter makes everything better.
Tags: [Shrimp Scampi, Red Lobster, Seafood Recipe, Garlic Butter Shrimp, Easy Dinner, Italian-American Cuisine]
Original article by the Author:Adwan,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/homemade-shrimp-scampi-recipes-your-guide-to-red-lobster-style/
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