I have also tried to make shrimp scampi, I think I overcook the shrimp I season the shrimp, but it still tastes and smell fresh. Any ideas!
A cup of gravy would never work here. That wouldn't even be enough for one roll to sop up Mama.
Rick, I will slow cook a pot roast all day or pressure cook it for about an hour and a half. My kids love it to be fall appart tender like for a brisket or a pulled pork. I usually make at least 4 cups of gravy, For the broth, 4 cups of water and a pack of lipton beefy onion soup mix and then seassonings of choice. I like to use horseradish, dill, garlic, salt, pepper ect. to taste. That's for a basic pot roast. Brown the seasoned roast, Remove the roast from pot, Make the broth in the pot, Place the meat back into the pot and cook on low heat until it falls appart.
The crock pot is great for a pot roast too and is ideal for slow cooking it.
Remove the pot roast about a half hour before serving and tent to let the meat relax a bit. Make your gravy with corn starch or flour. I actually mix instant potatoes into the broth in the crock pot. Another really good trick is to smash up some ginger snaps (5-6) in a good zipper bag and use them to thicken the gravy. Add about 1/4 cup of vinegar to the broth when starting, makes a great saurbrauten.
I have always wanted to make a Beef Wellington. Something about a nice roast wrapped in a puff pastry just sounds appealing to me.
Rick, I will slow cook a pot roast all day or pressure cook it for about an hour and a half. My kids love it to be fall appart tender like for a brisket or a pulled pork. I usually make at least 4 cups of gravy, For the broth, 4 cups of water and a pack of lipton beefy onion soup mix and then seassonings of choice. I like to use horseradish, dill, garlic, salt, pepper ect. to taste. That's for a basic pot roast. Brown the seasoned roast, Remove the roast from pot, Make the broth in the pot, Place the meat back into the pot and cook on low heat until it falls appart.
The crock pot is great for a pot roast too and is ideal for slow cooking it.
Remove the pot roast about a half hour before serving and tent to let the meat relax a bit. Make your gravy with corn starch or flour. I actually mix instant potatoes into the broth in the crock pot. Another really good trick is to smash up some ginger snaps (5-6) in a good zipper bag and use them to thicken the gravy. Add about 1/4 cup of vinegar to the broth when starting, makes a great saurbrauten.
I have always wanted to make a Beef Wellington. Something about a nice roast wrapped in a puff pastry just sounds appealing to me.
The Ironic Chef wrote:A cup of gravy would never work here. That wouldn't even be enough for one roll to sop up Mama.
I come from a long line of "soppers" and I always make more. To make one cup in my house is worse than a mortal sin. Some don't like it that way - they say it's too soupy - so to each his own. When it comes to gravy and sauces - I make tons for us. You know your eating habits and what your family likes -
I come from a long line of "soppers" and I always make more. To make one cup in my house is worse than a mortal sin. Some don't like it that way - they say it's too soupy - so to each his own. When it comes to gravy and sauces - I make tons for us. You know your eating habits and what your family likes -
This is my fav scampi recipe.
Succulent Shrimp Scampi
4 servings
1 lb unpeeled large fresh shrimp or unpeeled large defrosted shrimp
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup unsalted butter
1/4 cup dry white wine
crushed red pepper flakes
chopped parsley (dried works just as well)
8 ounces pasta or rice
(I add cushed red pepper flakes to the olive oil and garlic. I add in parm cheese at the end.)
First, Peel shrimp and devein if desired.
Then, saute garlic in olive oil for about 1 to 2 minutes.
Next, add the butter and shrimp.
Cook until shrimp are somewhat pink.
Finally, stir in wine and red pepper.
Reduce heat and allow shrimp fully cook.
When finished, sprinkle with parsley and serve over pasta or rice.
A few notes: Many of the ingredients can be altered to your own taste.
I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
Add more butter if you'd like.
Serve over angel hair pasta.
Succulent Shrimp Scampi
4 servings
1 lb unpeeled large fresh shrimp or unpeeled large defrosted shrimp
3 cloves garlic, minced
1/4 cup olive oil
1/2 cup unsalted butter
1/4 cup dry white wine
crushed red pepper flakes
chopped parsley (dried works just as well)
8 ounces pasta or rice
(I add cushed red pepper flakes to the olive oil and garlic. I add in parm cheese at the end.)
First, Peel shrimp and devein if desired.
Then, saute garlic in olive oil for about 1 to 2 minutes.
Next, add the butter and shrimp.
Cook until shrimp are somewhat pink.
Finally, stir in wine and red pepper.
Reduce heat and allow shrimp fully cook.
When finished, sprinkle with parsley and serve over pasta or rice.
A few notes: Many of the ingredients can be altered to your own taste.
I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
Add more butter if you'd like.
Serve over angel hair pasta.