I'm smoking beef tomorrow but needed something quick and simple for tonight. It helps to clean the freezer out.
Shrimp Scampi with flavored Basmati rice and asparagus.The shrimp:
10 X-Large shrimp (that's all that was left) thawed.
A bunch of fresh finely chopped garlic.
A pinch of dried onion flakes.
A pinch of Italian seasoning.
3 TBS Olive oil.
2 TBS unsalted butter.
A few hot pepper flakes.
Put everything in a cast iron pan and just heat on low to infuse the oil with flavor. Here's the shrimp pan:
I have to give credit to my sous chef here. She chopped up the garlic and peeled the shrimp. She likes garlic
The rice:
1/3 cup Basmati (only 2 of us)
Garlic and onion in oil, same deal as the shrimp. Let it infuse.
Add one crumbled Knorr's Chipotle bullion cube - NO added salt.
Turn up the heat on the rice pot. Add the rice and stir. I like it kinda toasted.
Add a little less than 2/3 cup water. I've found Basmati does better qith less than the traditional 2:1 water:rice mix.
Bring to a boil. Turn down to low and simmer for 18 minutes.
The rice before the water:
Preheat the broiler. I've done these both on the stove top and the broiler. I prefer them broiled. I dunno - maybe the dry heat. They'll go on a rack 4-5 inches from the broiler.
Everybody in the pool. Toss to coat.
Oh yeah. Get the asparagus into some lightly salted boiling water. Probably 3-4 minutes.
When the shrimp get orange, pull the pan and turn 'em. Put 'em back for another couple of minutes.
They come out looking like this.
Finally, plate it up. A little of the shrimp oil and garlic on the rice.
I love smoking but sometimes just don't have the time or the materials on hand. Has anyone smoked up some shrimp?
