Bridgetown Potatoes West Indian Style Shrimp Scampi Recipes

BRIDGETOWN POTATOES & WEST INDIAN STYLE SHRIMP SCAMPI

Steps:

• BIDGETOWN POTATOES.
• Boil potatoes with skin on.
• After potatoes are cooked and cool enough to handle, peel and dice.
• Melt butter in heavy skillet.
• Add potatoes, onion, poultry seasoning, salt and pepper to taste.
• Saute over very low flame until brown.
• Serve with Shrimp Scampi.
• SHRIMP SCAMPI.
• Cook the shrimp in boiling water with lemon half.
• After the shrimp is cooked and cool enough to handle, shell and devein.
• Mix together the pepper, garlic powder, Tobasco sauce, poultry seasoning, thyme and curry powder.
• Marinate the shrimp in this mixture for approximately 35 minutes.
• Melt the butter in a heavy skillet.
• Dip the shrimp in flour and fry until golden brown.
• Serve with Bridgetown potatoes.

THE BEST SHRIMP SCAMPI

Steps:

• Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
• Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
• Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.