Warmer weather, work, and holidays have made the past few weeks quite eventful (and tiring) so I apologize for the lack of posting over that time period- though it may extend over the next week or two as well. In the meantime, just bare with me and enjoy 🙂
This particular meal is somewhat reminiscent of a Chicken Parmesan type dish, with some modifications. Instead of a pasta-based side, I went with a wild rice. And as for the chicken itself…
The boneless thighs were already in the freezer and were stuffed with Mozzarella and Asparagus (prep work already done). At first I was unsure what type of way i was going to cook it so I actually started off by boiling some rice. As my mind got to thinking, I was like “hmm, I can make this in similar fashion to chicken parmesan- just stuffed.” And so I made my panko batter and threw the chicken in along with some tomato sauce and red wine and slow cooked in the oven.
I topped it off with some fresh parsely and grated some pepito cheese.
To be honest, I am quite unsure of the last time I had made a shrimp scmapi myself- I’ve had it out to eat at places or in the past when visiting my parents but making my own- hmmm, at least before I started blogging.
I started off with some uncooked shrimp (26-30 count per pound variety) and I took them out of their shells and placed on paper towel to get rid of some of the extra water weight. I then put them in a large bowl, zested 1 lime (yes a lime, not a lemon), tossed in some ancho chili powder, a little bit of salt, and some cilantro and mixed together.
In a medium pan, I heated up 3 teaspoons of butter and 2 of olive oil. While slowly heating I diced up a couple of garlic cloves (4 or 5) and tossed this into the now hot butter/oil mixture. I sauteed the garlic for a minute or two and then tossed the shrimp in on top. I let them cook for a few minutes and then added in 1/3 cup of Rose wine (did not have a bottle of white open but this is just as good). I then simmered this mixture until the shrimp turned pink.
Separately, I had a pot of water boiling and had tossed in some thin spaghetti. Once the spaghetti was ready i drained it out and tossed the shrimp/sauce mixture into the pot. I then squuezed the juice out of two lemons and tossed in about 1/2 cup of fresh diced parsley and mixed it all together.
As you can tell, the wife was happy, so scampi was a success.