2 tbsp olive oil
4 medium garlic cloves, chopped fine
1 lb medium-sized shrimp, shelled and de, veined
1 cup rich, salt-free fish stock
1/2 cup dry white wine
1/4 cup italian parsley, finely chopped
4 tsp fresh lemon zest, finely grated
2 tsp cornstarch
1/4 cup lemon juice
1 freshly ground pepper
1 cooked pasta - fine strands
Directions
In a large skillet, heat the oil with the garlic over moderate-to-high
heat. When the garlic sizzles, add the shrimp and saute just until
they turn pink, about 1 minute. Stir in the fish stock, wine,
parsley, and lemon zest.
In a small cup or bowl, stir the cornstarch into the lemon juice
until it dissolves, then stir that mixture into the ingredients in
the skillet. Simmer until the sauce begins to thicken slightly, about
1 minute.
Spoon the sauce over cooked pasta. Season generously with black
pepper.
Servings: 4 servings
Light Shrimp Scampi Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Food historians have tracked the existence of recipes back into the far past, certainly as far back as the Egyptians, and maybe further still. In practice though, mostly, these ancient records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to experts is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius created a number of documents describing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and afters, something we still use today. Aspicius informs us how the ancient cooks made use of a wide range of herbs and spices, including many that are still in use today for example bay, fennel and dill. As our culinary historical trip moves to more modern times we have two interesting books from the 14th Century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of food served to the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cooking, including parsley and basil. The introduction of these new tastes led to an outbreak in manuscripts on cookery, many of which still exist in academic collections. Over the next few centuries, the rich families of Wesstern Europe competed with each other to serve the best banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it was during the 1800s that cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes common in their social group. By the arrival of the twentieth century, cooking publications are in high demand, due to more people being able to read, people having more spare time and disposable income. |
We hope you enjoy this Light Shrimp Scampi recipe.
