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Monday, August 5, 2013

Scampi Butter

I work outside of the home and so I'm always thinking about and looking for ways to put dinner on the table in the quickest amount of time. This is a challenge as I don't really do convenience food outside the realm of the occassional frozen pizza so almost everything my family eats outside of  eatting out is made by yours truly.

I was ruminating on what I was going to do with the herbs in the garden and thinking I could make some compound butters when the thought hit me. Why just make a garlic & basil butter when I could actually make a compound butter or two that would be the basis or beginning of a meal. Eureka! I hit upon two ideas, one I'll share with you today and one that I will share with you next week...

SCAMPI BUTTER                                                            

1/8 cup sherry
1 jar of drained capers
2 sticks of butter (1 cup)
1 tsp lemon powder
1 1/2 Tbsp onion powder
2 tsp garlic powder

Mix all ingredients together. Wrap well and freeze.



To make "Scampi" (or a bastardized version thereof)
1 package of peeled, cleaned & cooked shrimp
1 can of mushrooms or Chinesee veggies
(mushrooms, subgum, bambo shoots, water chestnuts)
1 " slice of scampi butter

Heat skillet on med heat and place butter in pan.
Put in veggies and allow to heat thorough and cook
until desired tenderness of water chestnuts and bamboo
shoots is obtained. Put in shimp and heat thorough.
Serve over rice, couscous or noodles. Enjoy!