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The Perfect Sauce

Hungrierthanever Sep 9, 2010 12:33 PM

My girlfriend and I are celebrating our three year anniversary and I wanted to make something special. I want to make shrimp scampi. How do you make the shrimp scampi sauce? I'm working with a medium size budget so anything is possible. Thanks for comments and replies.

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  1. mels RE: Hungrierthanever Sep 9, 2010 12:53 PM

    No need to throw lots of money at it; the sauce is pretty straightforward. I wing it these days but this recipe from Ina Garten is very similar to how I make it:

    http://www.foodnetwork.com/recipes/in...

    ...and happy anniversary!

    1 Reply
    1. re: mels
      h
      hazelhurst RE: mels Sep 9, 2010 01:24 PM

      I add a littel wine--a friend likes vermouth

    2. jfood RE: Hungrierthanever Sep 9, 2010 01:11 PM

      as much as jfood loves garten, and that is a very good recipe, jfood would tell you to be careful on the burning of the garlic, happens real quick and can ruin a good scampi. jfood would modify her recipe as follows. Instead of placing diced garlic in the butter-oil add 2-3 whole pieces and let them turn to a light to gold broan and then remove. you now have the butter-oil with a nice garlicy flavor. Add the shrimp and a little minced garlic together and saute for her 5 minute. If you add the garlic first and then bring to brown and then add the shrimp for another 5 minutes chances are the garlic will burn.

      BTW - get some good bread to soak up the sauce, some roses and a little champagne.

      Happy Anniversary

      3 Replies
      1. re: jfood
        Veggo RE: jfood Sep 9, 2010 01:39 PM

        Scampi should be done on a pretty low heat which makes it easy to manage the garlic.

        1. re: jfood
          southernitalian RE: jfood Sep 9, 2010 01:47 PM

          I prefer scampi with rice. And a lot more than an 1/8 teaspoon of red pepper flakes.

          1. re: jfood
            c oliver RE: jfood Sep 9, 2010 04:16 PM

            I love that technique. Like her carbonara where you barely crush the whole cloves, take it to golden brown and then remove. Mmm.

          2. Hungrierthanever RE: Hungrierthanever Sep 13, 2010 06:19 AM

            Thank you all for the comments. The big day is this Thursday, I plan to take all of your comments into consideration. If any of you have any other comments, advice, or recipes please feel free to give them, I know how to cook but I'll never turn down advice or comments.

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