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Discussion Starter · #1 ·
Well, this time off is great! Getting to do some cooking and catching up around the house.

Dinner:

- Shrimp Scampi over whole wheat linguine pasta
- Steamed yellow squash with a vegetable stock and white wine reduction.

It was a super simple and light meal that we both enjoyed.
 

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Certified Man Card Holder!
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1,652 Posts
Discussion Starter · #3 · (Edited)
Sorry, guess that is kind of like posting a fishing report with just pictures!

Shrimp Scampi
Ingredients:

  • 2 pounds shrimp, peeled and deveined
  • Salt and freshly ground black pepper
  • Emeril's Original Essence Seasoning
  • Olive oil
  • 1/2 small onion, small/medium dice
  • 2 tablespoons chopped fresh garlic, about 4 large cloves
  • Pinch of red pepper flakes
  • 1/2 lemon, juiced
  • 1/4 cup white wine
  • 3/4 cup chicken stock
  • 4 tablespoons butter
  • Flour, about 4 small pinches
  • 2 tablespoons chopped fresh parsley leaves
  • Lemon slices and whole parsley leaves, for garnish
Directions:

Season the shrimp thoroughly with salt, pepper, and Essence seasoning. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the shrimp and quickly sauté until just starting to turn pink, but not cooked through. Remove from the pan and set aside. Add the onions and sauté just until they begin to soften, about 2 minutes. Add the garlic and cook another 30 seconds. Add the floor and red pepper flakes to the pan and let it cook for about 30 seconds. Add half the lemon juice, reserve half, and white wine to deglaze the pan. Then, add the chicken stock and reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the butter. Finish with the parsley and check for seasoning. Add the rest of the reserved lemon juice and salt to taste. Garnish with lemon slices, whole parsley leaves, and serve over linguine or angel hair pasta.

Sautéed Yellow Squash

Ingredients:

  • 3 medium yellow squash, halved and medium/thick sliced.
  • Salt and freshly ground black pepper
  • Olive oil
  • Vegetable stock
  • White wine
  • 1 tablespoon butter
Directions:

Season the yellow squash with salt and pepper. Heat a large sauté pan over medium-high heat. When the pan is hot, add enough oil to lightly coat the pan. Add the yellow squash and sauté until the edges start to lightly brown. Remove from the pan and set aside. Add a splash of white wine to deglaze the pan then add enough vegetable stock to thinly coat the bottom of the pan. Now add the yellow squash back to the pan, cover, and cook over medium/low heat until the squash is done to your preference. Serve with the reduced liquid from the pan and salt and pepper to taste.

These recipes are to the best of my memory. I kind of just taste and season as I go so you will certainly want to do the same.
Bon Appétit,
Will
 
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