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. And I didn’t succeeded pretty well even this time.
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.
You can serve this meal with pasta or rice. This time we made spaghetti rolled in tomato sauce and the added scampi with its sauce.
Risottos made from arborio rice are also excellent choices served with scampi. 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.
Spinach risotto goes well with this parwn sauce. You can use the recipe that is already in the blog – 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.
Tags: baked scampi giant prawns in garlic butter