Hello, I am Kate. Today, we’re going to make sisis scampi recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Sisis Scampi Recipe
Sisis Scampi is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Sisis Scampi is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have sisis scampi using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sisis Scampi:
- Make ready 1 kosher salt and pepper to taste
- Take 3 tbsp butter
- Make ready 2 tsp minced garlic
- Make ready 1/4 cup
- Take 1 tbsp fresh lemon squeeze
- Make ready 2 tsp fresh or dried parsley
- Take 4 tsp grated Parmesan cheese
- Get 1 1/2 lb large shrimp uncooked, devined, and peeled
Instructions to make Sisis Scampi:
- Rinse and drain shrimp. Dry with paper towel. Season with kosher salt and pepper and set aside.
- Heat skillet on medium high heat. Add butter. Once butter melts and foams, add garlic. Saute for 1 minute or until garlic starts to brown.
- Once garlic starts to brown add shrimp and to skillet. Spread the shrimp evenly around the pan and cook for 2 to 3 minutes.
- Turn shrimp over and cook for another minute while the wine reduces.
- Remove from heat. Add parsley and lemon juice then toss.
- Plate and sprinkle grated Parmesan on each serving. You can garnish with lemon wedges.
So that’s going to wrap this up with this exceptional dish sisis scampi recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.