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Behind the ingredient.

Clarified Butter:

Clarified Butter is butter that has been cooked to separate milk solids from fat solids and has a much longer shelf life and a higher smoke point than fresh butter. Ghee, is a cultural variation of clarified butter, cooked using the same method, but longer to develop a carmelization of the milk solids creating a nutty flavor and browner color.

Shrimp Scampi

Ingredients:

1 ½ lbs large shrimp (about 16-24)

1/3 cup clarified butter

4 tablespoons garlic, minced

6 green onions, thinly sliced

¼ cup dry white wine

2 tablespoons fresh lemon juice

2 tablespoons fresh parsley, chopped

salt and pepper to taste

Instructions:

1. De-vein and rinse shrimp and set aside. Heat butter in large skillet over medium heat.

2. Cook garlic 1-2 minutes or until softened, but not browned.

3. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes each side.

4. Do not overcook. Add chopped parsley and salt & pepper before serving. Garnish with lemon slices and parsley sprigs if desired.

Cooking Terms Explained

De-vein

The term de-vein is used to describe the removal of the intestinal tract of shrimp before eating.

This is easy to do, simply slice with a sharp knife along the length of the back of the shrimp to separate the shell and slightly cut into the flesh of the shrimp.

You should see the vein plainly. Use your knife to remove the vein and rinse.

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