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Dr. Van Helsing's Garlic Shrimp
Joined: Dec 12, 2005
Posted to Thread #8542 at 8:10 pm on Nov 5, 2007
Posted: Aug 16, 2002 by Count Marilyn in FL
This recipe, from an old, old European family, is best prepared between the hours of daybreak and sunset. Under no circumstances should you attempt it after dark in a drafty castle in the middle of Transylvanian unless the cook is prepared to become the entree.
24 large shrimp (21-25 count size)
3 Tbl quality virgin olive oil
1/4 C unsalted butter, divided
1/8 tsp red pepper flakes
6 cloves garlic, crushed and minced
1/4 C white wine
3 Tbl chopped fresh parsley
Kosher salt and fresh ground black pepper
10" heavy frying pan
Be sure to set the table, warm up crusty bread, chill the wine and prepare the remaining side dishes ahead of time because this is going to take less than 10 minutes.
Be forewarned! Dr. Van Helsing's Garlic Shrimp waits for no man...living or dead!
1. Get a B12 shot.
2. Peel the shrimp, slit down the back slightly to devein, and rinse thoroughly. Try not to quiver in excitement. Place on paper towels and pat dry. Sprinkle shrimp lightly with 1/2 tsp kosher salt and rub into the meat.
3. In the large pan, add the oil, half the butter, chili flakes and garlic over medium heat. Cook 1 minute.
4. Add the shrimp and cook 2 minutes.
5. Flip the shrimp, add the wine and parsley and cook 2-3 minutes.
6. Remove shrimp to a warm serving dish, bring the heat up and boil the sauce slightly to thicken.
7. Off heat, add remaining butter and swirl to melt. Sprinkle with fresh pepper and a modicum of salt.
Pour the sauce over the shrimp and rush it immediately to the table. Hurry, you fool!! The sun is setting!!
Sit down to a wonderful meal with family and friends. Serve each a portion of shrimp and sauce, roasted garlic risotto, fresh green beans dressed in balsamic vinaigrette, and a hunk of crusty bread.
Pour a glass of chilled wine and toast your guests warmly, checking closely for unnaturally sharp incisors and a disturbing lack of reflection in the crystal.
Serves 3 to 4
Adapted from a recipe in "The Food of Italy" by Braimbridge and Glynn.
Surprisingly, this is NOT greasy at all.
"Be yourself. Everyone else is already taken."
Other messages in this thread:
- 8542. ISO: T & T Shrimp Scampi ...not bland like mine..TIA nt [NT] - rover - 5:45pm on 11/04/07 (11)
- Not really a recipe - but lots of butter and galric are required! I like to - LisainLA - 6:42pm on 11/04/07
- garlic! [NT] - LisainLA - 6:42pm on 11/04/07
- Here's a T&T from my buddy Jane. Yum! - orchid - 7:11pm on 11/04/07
- And here's a recipe that I just printed the other day to try soon from Rachael Ray. - orchid - 7:15pm on 11/04/07
- shrimp scampi - rosie - 7:32pm on 11/04/07
- Welcome to Finer Kitchens Rosie, great to see you here. [NT] - GayR - 11:57pm on 11/04/07
- Thanks for the welcome GayR. NT [NT] - rosie - 8:31am on 11/05/07
- Rover, check our T&T section up above for seafood. Lots of really yummy shrimp recipes listed there [NT] - AngAk - 4:34pm on 11/05/07
- Dr. Van Helsing's Garlic Shrimp - MarilynFL - 8:10pm on 11/05/07
- Marilyn, this was a classic over at Gail's, should it be in T&T? [NT] - AngAk - 5:17pm on 11/06/07
- Yep. :o) The T&T started (I believe) with everyone posting the known "classics" from over there. [NT] - Mimi - 10:07am on 11/09/07