Best Justin Wilsons Shrimp Scampi Recipes

Perfect Shrimp Scampi image

Provided by Tsmith70

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb raw shrimp, peeled and deveined
3/4 cup white wine
1/4 cup light olive oil
1/2 cup unsalted butter
2 tablespoons blue bonnet margarine
3 tablespoons minced garlic
1/4 teaspoon paprika
1/2 tablespoon parsley flakes
grated parmesan cheese, to top

Steps:

Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
Then add paprika and parsley flakes, stir in and immediately add shrimp.
Cook for about 4 or 5 minutes or until shrimp turns pink.
Don't overcook. Spoon shrimp onto plate with some of the cooking sauce and top liberally with parmesan cheese.
Enjoy.

Nutrition Facts : Calories 1001.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 408.5, Sodium 1435.2, Carbohydrate 9, Fiber 0.5, Sugar 1.1, Protein 32.6

The Best Shrimp Scampi image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds jumbo shrimp, peeled, deveined and tails on (see Cook's Note)
Kosher salt and freshly ground black pepper
6 tablespoons unsalted butter
1 tablespoon grated garlic (about 3 cloves)
1 teaspoon crushed red pepper flakes
1/3 cup dry white wine
2 tablespoons freshly squeezed lemon juice from about 1 lemon
1 tablespoon chopped flat-leaf parsley leaves, plus more for garnish
Crusty bread or pasta, for serving

Steps:

Heat a large nonstick skillet over medium heat. Pat the shrimp dry with paper towels and sprinkle with salt and pepper.
Melt 2 tablespoons of the butter in the skillet. Add half the shrimp and cook until golden pink, about 2 minutes per side. Transfer the shrimp to a bowl. Melt another tablespoon of the butter in the skillet and cook the remaining shrimp.
Return the skillet to medium heat. Add 1 tablespoon of the butter and let it melt. Add the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Stir in the wine and lemon juice. Increase the heat to high and boil the liquid until it thickens slightly, about 1 minute. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter and the parsley. Add the shrimp back to the skillet and toss to coat with the sauce. Transfer to a serving dish and top with more chopped parsley. Serve with crusty bread or pasta.

Justin Wilson's Gumbo image

Provided by petlover

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup olive oil
1 1/2 cups flour
1 cup onion, chopped
1 teaspoon minced garlic
2 cups cut up andouille sausages
2 -3 lbs chicken, cut into small size parts, including gizzards
2 1/2 tablespoons Worcestershire sauce
1 1/2 teaspoons louisiana hot sauce
2 1/2 teaspoons salt
4 cups water
4 cups sauterne white wine
file powder

Steps:

"Firs', you gotta make-a-roux, you know dat".
In a cast iron dutch oven, combine oil and ï¬‚our on MED heat. Stir the mixture constantly and slowly until it browns.
"You cook dat til you tink, dat's gonna burn, but dat's not what it did, see y'gots to cook dat til it's like Dutch chocolate, y'see?".
When the roux reaches it's proper, aforementioned color, you add the onion. Once that onion has cooked clear looking, add your garlic, and whisk in 4 cups of water.
Next you stir in the worcestershire and hot sauce, and add your andouille sausage.
Now it's time to add your chicken. "I put the pieces I like most of all, which is all the shicken, and the part what go over de fence last, I like dat.".
Add your 4 cups of Sauterne wine, and 2.5 teaspoons of salt. Stir all this together and your gumbo is completed,.
except for the cooking.
" What you did with dis, now you cook dis today, an don' serve it today, no. You put it in you icebox tonight, an tomorrow, bring it to a boil an let it simmer for about an hour, an den eat dat, cause it taste more batter den, hoooo, it always does.".
Whether you can wait until the next day or not, cook it a long time until the chicken is ready to fall off the bone.
Serve it with hot cooked rice and offer ï¬�le powder to you guests.