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The Perfect Sauce

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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. 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

      I add a littel wine--a friend likes vermouth

    2. 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

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

        1. re: jfood

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

          1. re: jfood

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

          2. 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.