1 envelope Good Seasons Italian Salad Dressing Mix 1/3 cup Colavita Extra Virgin Olive Oil 1/4 cup Colavita Balsamic Vinegar 1 pound medium shrimp
cleaned 1/2 pound hard salami :
cut into 1/4" cubes 1/2 pound fresh mozzarella cheese -- thinly sliced 2 tablespoons chopped fresh basil Mix salad dressing mix, oil and vinegar in cruet or small bowl as directed on envelope. Thread shrimp and salami onto 4 skewers. Place kabobs on greases grill over medium-hot coals. Grill 3-4 minutes on each side or until shrimp turn pink. Remove from skewers. Arrange cheese slices on platter, top with shrimp and salami. Drizzle with dressing mixture; sprinkle with basil. Serve with bread, if desired. Prep Time: 10 minutes. Grilling time: 8 minutes. MC formatted for your cooking pleasure by Pamela Creeden 8/31/98.
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THE EASIEST SHRIMP SCAMPI | THE GOLDEN BALANCE
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Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp 4 oz dry capellini / angelhair pasta 2 Tbsp Extra Virgin Olive oil 3 each garlic bulbs 1 each large shallot, small diced 2 tsp chili flakes 2 each lemons ¼ cup white wine 2 Tbsp capers ½ Cup cherry tomatoes, halved ½ Cup seafood stock 2 oz butter, cubed 1 parmesan cheese wedge 1 sprig basil, picked TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.