Home | food recipes cooking | Epicurien.be
Home - food recipes cooking
home
  French | Dutch   

Recipes foodIngredients food cookingSearch for recipesfood recipes cooking rss feed
saturday 24 February 2018  
Home > Sautéed shrimp scampi with garlic butter and Boursin recipes
 
01.01.2003 -starter -shrimp

Sautéed shrimp scampi with garlic butter and Boursin

« 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! » 
Type Hot starter - scampi - crustaceans - white wine - garlic - Boursin
Level of difficulty easy
Preparation time 15 minutes
Send to a friend     Print     Send your comment

Ingredients

For 2 people as a main course or 4 people as a starter:

Preparation

  • 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.

Suggestion

Starting 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.

 

Share this recipe
save to del.icio.us del.icio.us
digg this digg

See Also :
Boursin cheese recipes (french cheese with fresh hers and garlic)  Boursin cheese recipes (french cheese with fresh hers and garlic)
Crustaceans recipes  Crustaceans recipes
Garlic recipes  Garlic recipes
Hot starters recipes  Hot starters recipes
Main dishes recipes  Main dishes recipes
Scampi recipes (shrimps)  Scampi recipes (shrimps)
Starter recipes  Starter recipes
white wine recipes  white wine recipes
 
Copyrights Wonderweb 2004 - 2008 - top of page