01.01.2003 -starter -shrimp
Sautéed shrimp scampi with garlic butter and Boursin
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This is a fun recipe
I like to serve from the frying pan in the middle of the table. Shell these delicious scampi
with your dainty fingers and you won't be able to resist wanting to lick your fingers when they're covered with garlic
sauce, parsley, Boursin
and white wine.
And of course you can serve the same recipe as a starter. "
It isn't the most refined recipe, but it's a quick and easy one you can eat without a fuss. Set the frying pan in the middle of the table for your guests to serve themselves straight from it and shell those delicious creatures with their fingers. Make sure there is lots of sauce and lots of bread because you'll see that nobody can resist mopping it all up. You'll be left with practically clean plates! »
For 2 people as a main course or 4 people as a starter:
- Peel garlic cloves and remove sprouts . Cut into large pieces
- Wash and stem sprigs of flat-leaf parsley
- Cut heads off scampi and save for another recipe (a fish soup, for instance)
- Preparation of garlic butter with Boursin:
- Place garlic, flat-leaf parsley, Boursin and softened butter cut into little cubes in the bowl of a blender
- Blend ingredients until mixture is smooth and very fine.
- Cooking scampi:
- Melt garlic butter with Boursin in frying pan over high heat
- Add white wine as soon as the butter is melted and bring to a boil.
- Pour in scampi and cook 3 to 5 min. The scampi are cooked as soon as their carapaces turn bright red
- Pour in cream and cook 2 more minutes over low heat while stirring well.
- Correct seasoning by salting and peppering.
- Serve 6 pieces to a plate or put frying pan in the middle of the table.
SuggestionStarting with this cream and white wine base, you can also add a pinch of saffron to give your dish a lovely aroma.
You can also add a julienne of vegetables (leeks, carrots and celery) if you want to give the dish more consistency.
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