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| SHRIMP SCAMPI AND BASMATI RICE |
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by Sam Gugino WINE RECOMMENDATION: Chardonnay is always a winning combination with Shrimp Scampi, and the dry, ripe fruit flavors of Chardonnay will serve well both as an ingredient and accompaniment to this dish. INGREDIENTS: 1 cup basmati rice 1 teaspoon salt plus more to taste 1 pound large shrimp, in or out of the shell 3 tablespoons olive oil 3 large cloves garlic Freshly ground black pepper 1/2 lemon 1/4 cup dry white wine 4 sprigs parsley, preferably flat leaf variety 1 tablespoon butter DIRECTIONS: 1) While the hot-water tap runs, put the rice in a 2-quart saucepan. Add 2 cups hot tap water and 1 teaspoon salt. Cover and bring to a boil over high heat, then reduce the heat to low and cook for 10 minutes. Turn the heat off and keep covered until ready to serve. (Or put the rice, 2 cups hot water, and 1 teaspoon salt in a 2-quart microwave-safe container. Cover and put in a microwave oven on high power for 10 minutes. Keep covered until ready to serve.) 2) Meanwhile, if using shrimp in the shell, peel the shrimp but leave the tails on. Put the olive oil in a 12-inch skillet over medium-low heat. Peel and chop the garlic. Add the garlic and cook, stirring, for 1 minute. 3) Add the shrimp to the skillet, increase the heat to medium, and cook for 2 minutes on one side. While the shrimp cook, season them with salt and pepper to taste. Juice the lemon half. Turn the shrimp over and cook for 1 minute. Then add the lemon juice and wine to the skillet. Raise the heat to high and cook for 2 minutes, stirring to mix well. Chop the leaves of the parsley and cut the butter into 4 pieces. 4) Add the parsley and the butter to the skillet. Stir just until the butter is melted and incorporated, giving the sauce a creamy texture. Remove from the heat and serve with the rice. Serves 4 NUTRITION INFORMATION PER SERVING: Calories: 420 Fat: 15 g Saturated Fat: 3.5 g Sodium: 870 mg Protein: 28 g Cholesterol: 230 mg Carbohydrate: 41 g Source: Sam Gugino, author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Minutes Courtesy of wineanswers.com.  Recommended ReadingCooking to Beat the Clock : Inspired Meals in 15 Minutes by Sam Gugino Sure, you can cook up pasta in no time and whip up an omelet in a flash, but Sam Gugino insists you can also make sophisticated dishes, such as Duck Breast on Baby Vegetables, spending only 15 minutes in the kitchen to prepare them. Besides 60 recipes, he offers a strategy to help you quickly produce original, satisfying meals from scratch--and he doesn't mean a quick stir-fry! To prove his point, he offers recipes for a jambalaya studded with shrimp and hot sausage; a chicken curry with coconut milk; and Steak Diane, elegantly sauced with flambéed cognac and melted butter. Flavor, organization, focus, and creativity make this possible. For flavor, you need a pantry and freezer stocked with such staples as aromatic basmati rice and intense, sweet-tasting balsamic vinegar. Organization requires the right equipment, starting with a 12-inch, nonstick skillet. Focus means no radio or TV. Creativity means the ability to make substitutions--to save on a trip to the store. (courtesy: Amazon) |
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About the Author: Besides contributing to wineanswers.com, Sam Gugino is the author of Cooking to Beat the Clock - Delicious, Inspired Meals in 15 Minutes and an award-winning and critically acclaimed journalist and author on the subject of food and wine. A former restaurateur, Gugino has served as the restaurant critic at the Philadelphia Daily News and the food editor at the San Jose Mercury News. Sam frequently appears on television and radio food shows, and he currently writes the "Tastes" column for Wine Spectator magazine. You can ask Sam additional questions by going to his web site, www.samcooks.com |
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Let's Get Cooking!
