Shrimp & Scallop Scampi with Artichoke Hearts — Served with Jasmine Rice Pilaf

Rice Pilaf – Serves 6 to 8

INGREDIENTS:

  • 2 C Jasmine Rice
  • 1 C Fideo or fine egg noodles
  • 3C Low sodium chicken broth or water
  • 2 tbsp. butter
  • 1/2 tsp. Lawry’s salt

DIRECTIONS:

  • Melt butter in pot. Add fideo noodles or fine egg noodles, and, stirring often, brown them. Do not let them burn, but you want them dark brown.
  • Add 2 C Jasmine Rice, 1/2 tsp. Lawry’s Salt and 3 C Low sodium chicken broth (If you use regular chicken broth, just omit the salt)
  • Over medium high heat, bring the broth to a simmer. It does not need to be a rolling boil but you should see some air bubbles forming around the edge of the pot.
  • Stir one or twice, cover, reduce the heat to medium low and cook for 18 minutes. Please resist the urge to open the pot.
  • When the rice is done, remove the pot from the heat, leave it covered and set it aside. It will keep hot for up to 30 minutes, but regardless you want to let it rest for 5 to 10 minutes before serving.
  • Fluff with a fork to serve

OPTIONAL ADDITIONS: Rice pilaf is a great addition to any table, served by itself as a side dish, or especially with something in a sauce, such as scampi, piccate, divan, etc. It can be altered to help round out a meal.

  1. 1/2 onion diced, browned in the butter before adding the noodles
  2. 2 tbsp. toasted almonds or pine nuts
  3. 1 pkg. dried lipton onion soup mix – omit onion and salt if using this
  4. 5 or 6 fresh mushrooms, cleaned and sliced. Just add to the rice and broth to cook through.

SHRIMP & SCALLOP SCAMPI WITH ARTICHOKE HEARTS:

This recipe is a very basic scampi recipe. You can use shrimp, scallops, lobster, or even salmon with this sauce. It is delicious served with rice or over pasta – we like linguine as the additional surface area of the linguine holds the sauce beautifully.

INGREDIENTS:

  • EVOO – two swirls around the pan
  • 1 Pound raw shrimp, peeled, deveined, tails left on
  • 1 Pound raw scallops, tendon/coral removed, and sliced in half horizontally
  • Freshly ground black pepper (grind over the shrimp and scallops prior to cooking)
  • Kosher salt (I pour some into a dish and sprinkle the shrimp and scallops prior to cooking)
  • 4 tbsp. butter divided into 2 tbsp, 1 tbsp, 1 tbsp measures
  • 4 cloves garlic, minced
  • 1/4 tsp. red pepper flakes
  • 1/2 C diced shallots (1 large or 2 medium)
  • 2 pkgs. frozen artichokes, defrosted (not marinated-if you choose to use canned, please rinse and drain them to remove the salt and preservatives)
  • 3/4 C dry white wine (pinot grigio or savignon blanc work well)
  • 3/4 C low sodium chicken broth
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1/4 C fresh parsley, plus more for garnish (One large handful, finely diced)
  • 2016-11-06-04-17-47

DIRECTIONS:

  • In a large skilled, heat the olive oil and 1 tbsp. butter over medium heat. Rinse and dry the scallops and shrimp and season with salt & pepper. When the oil is hot and shimmery, but not smoking, add the seafood in a single layer, cooking about 1 minute per side. The shrimp will turn slightly pink and the scallops will turn whiter, and no longer be translucent. They will be returned to the pan, so if they are not fully cooked, don’t worry. Cook in batches as necessary
  • Remove them from the pan and set aside on a plate to wait for further cooking. Let the juices accumulate-you’ll add it back into the pan.
  • Reduce the heat to medium and add 2 tbsp. of butter, garlic, red pepper flakes and shallots, and cook until the shallots and garlic are softened but not browned.
  • Add the wine, chicken broth, lemon juice, artichoke hearts and 1/2 tsp. of additional salt. Bring the sauce to a boil and simmer for 5 minutes.
  • Now add the remaining butter, lemon zest, 2/3rds of the parsley, shrimp and scallops, and any juices, back into the pan and cook about 3 minutes, until the seafood is heated through and the flavors have joined together into awesomeness.

NOTE: Adding the butter in stages helps the sauce thicken and shine, making a rich and satisfying sauce that will adhere to the protein in the dish, in this case, the shrimp and scallops.

OPTIONAL: If you’d like a little variety, you can also add 1 tbsp. of capers to the scampi sauce at the same time you add the artichoke hearts. It will ad a slightly salty and mustardy flavor to the dish, making it more of a piccata than scampi, but equally delicious with seafood or chicken.

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