Cooking with The Machine Shed
Wednesday, Feb 13, 2013


Here's how you prepare the shrimp scampi:

SCAMPI
-SHRIMP (TAIL OFF P&D)                        2LB
-GARLIC CLOVE SHREDED                  2EA
-BUTTER                                                    4OZ                                                  
-LEMON JUICE                                         1OZ
-CHOPPED PARSLEY                             1TSP

TOPPING
-BREAD CRUMBS                                    1 1/2 C
-GARLIC SALT                                           1/2OZ
-BUTTER (UNSALTED MELTED)           1OZ

PARMESAN CRUST
-BUTTER SOFTENED                              2OZ
-FRESH GARLIC SHREDDED               1CLOVE
-WORCESTERSHIRE SAUCE                1/4OZ
-CRACKED BLACK PEPPER                  1/2OZ 
-FRESH GRATED PARMESAN                2OZ
-FRESH SHREDDED ASIAGO                2OZ
-SALT                                                            1TSP
-WHITE BREAD CRUMBS                        1C
-CHOPPED PARSLEY                               1TSP

DIRECTIONS

1.) Melt unsalted butter, mix in garlic salt and add bread crumbs – knead
them until the liquid is absorbed and they are crumbly.

PARMESAN CRUST
1.) Paddle butter until soft and add all ingredients.
2.) When smooth and fully incorporated, roll in parchment log and
refrigerate. Then cut into ¼” slices. (as many as you need to cover your
shrimp later)

SCAMPI

1.) Place butter in sauté pan over medium heat to melt.
2.) Add lemon juice and garlic, briefly cook garlic to release the oils.
3.) Add shrimp and sauté until light pink in color.
4.) Place shrimp and corresponding amt of juice in each oven safe serving
dish.
5.) Layer slices of parmesan crust on shrimp to cover the center section of
shrimp. (about 70% covered)
6.) Place in pre-heated 425 degree oven for approx 5 – 7 min to melt topping.
7.) Liberally sprinkle top with topping and place back in oven another 3
minutes or until topping is golden brown.
8.) Sprinkle top with parsley and serve!

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