Skampi Auf Wienerische Art Shrimp Viennese Style Food

SKAMPI AUF WIENERISCHE ART (SHRIMP VIENNESE STYLE)

Steps:

• Rinse shrimp under water, getting rid of surface ice crystals. Drain shrimp.
• Boil 1 qt water, lemon juice, salt and bay leaf. Once at a rolling boil, add drained shrimp. Cover tightly and simmer for 5-8 minutes or until shrimp are pink and tender.
• Drain shrimp and cover with cold water to chill. Drain shrimp again. Drain on paper towel to remove all moisture. Chill until ready to use.
• Heat a skillet and add 1/4 cup butter. When melted add shrimp and green onions. Cook over medium heat about 3 minute.
• Remove from heat and blend in white wine, tomato paste, sugar, salt, soy sauce, cayenne pepper and sweet paprika. Return to heat and simmer 15 minute Remove the shrimp and set aside.
• In a sauce pan, heat 1 tbsp butter until melted. Add the flour and make a roux by browning the flour a little, stirring constantly. Add 3 tbsp of the shrimp sauce to the roux and stir vigorously. Immediately blend roux into the shrimp sauce and bring to boiling. Cook at boiling 1-2 minutes, stirring frequently.
• Add the shrimp and cook over medium heat 5 minutes or until thoroughly heated.
• Serve hot.

CLASSIC SHRIMP SCAMPI

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.