Scampi baked in garlic butter

OLYMPUS DIGITAL CAMERA

Side dish: Spinach-lemon risotto

When you have got to taste these delicacies you just want to make them all the time. We have done this garlic version three times now, not only because they taste so good but once again because all of the photos I’ve taken have failed a few times.

Biggest problem trying to take a picture has been getting it properly in focus. Of course I believe it when it looks good on the screen of the camera – but when they are uploaded to the computer all of them are slightly out of focus, and by that time all of the shrimps have disappeared down to the very last one.

But that’s all about photographing, food is the main thing here. (Although it’s true that you won’t attract anyone to try a meal with a bad picture.) In any case, these are certainly a delicacy cooked in almost any way, but I probably like them the best made like in this recipe. Scampi have been cooked in butter seasoned with plenty of garlic, lemon, and parsley.  Among the butter is oil, because it’s good to have a lot of the broth so you can drizzle some on top of the scampi and risotto when on the plate.

Risottos made from arborio rice are excellent choices served with scampi. We have tried these risottos with and without mushrooms and this time there is spinach-lemon risotto. Simple yet tasty. Risotto should be ready before cooking the scampi. It takes about 15 minutes for the scampi to cook and meanwhile the risotto can be left to stew slowly.

You can make the risotto according to spinach-turmeric risotto recipe that is already in the blog because it has the same ingredients as in the risotto served with this meal – apart from the turmeric (and you can add that as well if wanted).

People’s appetites and cravings vary widely. The recipe is made for two people with fairly healthy appetites, and to some this may simply prove to be too much.

The recipe for spinach risotto can be found here.

PORTION: 2 persons
TIME TO MAKE: 15 minutes

INGREDIENTS:

  • 14 scampi
  • olive oil
  • big lump of butter
  • 3-6 garlic cloves (according to your taste)
  • black pepper according to your taste
  • ½ teaspoons of salt
  • 3 tablespoons of the juice of a lemon
  • 2 tablespoons of minced parsley

Salt the scampi lightly about 30 minutes before cooking.

Heat up the oil and butter in the pan. Add crushed garlic cloves, lemon juice, parsley, salt, and pepper. Mix them for just a moment on the pan and then add the scampi. It does not take long for them to be ready, you can turn them over few times while cooking and when both sides have turned to a nice brownish color they are done. You shouldn’t let them cook for too long, the scampi might turn rubbery.

OLYMPUS DIGITAL CAMERA

2 thoughts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s