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A beautiful Sunday Supper.
Shrimp Scampi with Herbed Rice Pilaf
1 ½ pounds large shrimp, peeled and deveined
1 1/2 teaspoons Essence, plus more to taste
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1/2 cup dry white wine
Juice of 1 lemon
1 tablespoon chopped fresh parsley leaves
4 tablespoons unsalted butter, cubed
2 tablespoons sliced green onions
Salt and freshly ground black pepper to taste
Herbed Rice Pilaf, for serving
Herbed Rice Pilaf:
2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 cup long-grain white rice
3 tablespoons thinly sliced scallions
1/2 teaspoon chopped fresh thyme leaves
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon finely ground white pepper
For the shrimp:
Toss the shrimp in a medium bowl with the Essence.
Place 2 tablespoons of the olive oil in a large sauté pan over medium-high heat. Add the shrimp and spread them evenly in the skillet. Cook for 2 minutes and quickly turn. Add the garlic to the pan and cook for 30 seconds. Add the white wine and lemon juice to the pan and cook for 3 minutes, stirring often. Add the butter, stirring to help it melt into the sauce, then season with salt and pepper to taste. Add the parsley and stir to combine. Serve immediately, spooned over Herbed Rice Pilaf.
Yield: 4 servings
Herbed Rice Pilaf:
Position rack in center of oven and preheat the oven to 350 degrees F.
In a medium oven-safe saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until soft, about 3 to 4 minutes. Add the rice and cook, stirring, until opaque (cloudy), and nutty in aroma, about 2 minutes. Add the scallions, thyme, chicken stock and salt and bring to a boil.
Cover the pan with a tight-fitting lid. Using oven mitts or pot holders, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, about 25 to 30 minutes.
Using oven mitts or pot holders, remove the pan from the oven and let sit, undisturbed, for 5 to 10 minutes.
Fluff the rice with a fork and serve immediately.
Yield: 4 1/2 cups, 4 to 6 servings | Emeril Lagasse | FacebookA beautiful Sunday Supper.
Shrimp Scampi with Herbed Rice Pilaf
1 ½ pounds large shrimp, peeled and deveined
1 1/2 teaspoons Essence, plus more to taste
2 tablespoons extra virgin olive oil
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