Fast Food - 3 - Garlic Prawns By Gordon Ramsay
600g large raw prawns
4 tbsp olive oil
3 garlic cloves,
2 dried red chillies, finely chopped
Sea salt and black pepper
1 lemon (juice only, 1 squeeze)
To serve:
1 handful fresh flat-leaf parsley (leaves only)
lemon (wedges)
Difficulty: Easy
Time: 10 minutes
Cooking with a Veteran Episode 35 Shrimp Scampi
“Cooking with a Veteran” Shrimp Scampi
By Dave Rogers, 14 Year Army Veteran and Past CMDR VFW Post 2913
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ tablespoon ginger strips
1 tablespoon diced hot peppers
White end of a green onion
½ cup dry white wine (I love the taste of Pinot Grigio)
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
White Pepper, Adobo, Paprika, and Rosemary to taste
1 ¾ pounds large or extra-large shrimp, unshelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
1 lb Pasta (I prefer Linguine)
Parmesan Cheese (for serving)
This is a simple yet great dish, with a classic appeal. Scampi is all about the Shrimp. Many people will cook with the smaller shrimps, but for me I like the large size shrimp. If you buy them uncooked be sure cook them, deshell them and let them sit for about 10 min. For me I go with the precooked, be sure not to cook them, but rather let them defrost by brining with salt and lemon juice. While the shrimp is cooking, I am going to cook my pasta (I like a good Linguine for this dish), best to use the ready to make pasta, does not take as long to cook. Be sure to spread a little oil after you remove the pasta from the water so that it does not stick like mine did on the episode.
In a large skillet, I start with just a little olive oil and fry to a light brown by garlic, ginger, and peppers. Add rest of olive oil and butter. Once the butter is melted add your shrimp and seasoning (Salt, Pepper, White Pepper, Adobo, Paprika, and Rosemary), add about 4 oz of white wine and let cook for 4 minutes. Remove the shrimp and add the linguine to the butter sauce. Add parsley and let cook for 2 minutes. Add shrimp back in and let simmer for 2 minutes. Plate then shred a little parmesan cheese on top, and a few green onions and serve.
If there is a dish you would like to see Dave make, or want to find out more about the show and the project you can email Dave at dave-rogers1969@live.com Dave is also looking for guests to come on the show, so if you are a veteran or help veterans and would like to share your love for cooking feel free to email Dave.
Until next time: Hoorah
Roger Waters Learns to Cook Langoustines | Ep. 5 Part 1/3 On The Table | Reserve Channel
English musician Roger Waters joins Eric Ripert to cook langoustines and drink wine. While cooking, the duo discusses Roger's childhood in England featuring fish on Fridays, fish heads for cats, communism, and money's effect on politics.
On The Table w/ Eric Ripert
Celebrated chef and television personality Eric Ripert of New York City's acclaimed Le Bernardin invites celebrity friends into his home kitchen where together they prepare the guest's signature dish -- one that defines them -- all the while discussing food, creativity, life and passion.With a great meal and maybe too much wine, everything is On the Table.
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Roger Waters Learns to Cook Langoustines | Ep. 6 Part 1/3 On The Table | Reserve Channel