Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how to make shrimp scampi with rice pilaf?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make shrimp scampi with rice pilaf?),it will help you,my kids.
Answers:
I don't know, but this is a good substitute
Sausage scrapple
2 lb Pork Sausage
2 cn (6 Oz) Evaporated milk
2 ? c Water
1 c Yellow Cornmeal
? ts Salt
? ts Pepper
2 c Corn Flakes -- crushed
2 Eggs
3 tb Shortening Or Drippings --
Brown sausage and pour off fat. Combine milk and water. Measure 3 cups of liquid and add to sausage.
Reserve remaining liquid for dipping scrapple.
Heat sausage mixture to boiling, and slowly stir in cornmeal and seasonings. Cook 5 mins, stirring constantly.
Pour into a greased 9 x 5-inch loaf pan and chill until firm. Unmold and cut into 1/2 inch slices.
Dip into corn flakes. Combine egg and remaining liquid and dip slices in this mixture, then in corn flakes again.
Brown in shortening on both sides and serve hot with syrup.
Note: Scrapple may also be browned in oven. Arrange slices in a greased baking dish and bake at 400 F for 15 to 20 mins or until scrapple is golden brown. Yield 8 servings.
Other Answers:
Yummmy!!!!!!
not sure about the scampi, just saute your shrimp in chopped garlic, butter, splash of lemon till it starts to get pink- don't overcook.
Pilaf is easy. Jasmine or whatever longgrain rice. 3x as much stock (or chicken broth) as rice- should be boiling. saute finely diced onion in a little butter/olive oil in a saucepan, add in rice to coat it w/the fat (do not let the rice brown). pour in boiling stock & season to taste w/salt & pepper. put lid on and put it in a warm place while you do all the rest of your prep & cooking. if it's still not done when you need it, put it on the burner, still covered, med-hi heat until liquid is absorbed & rice is tender.
I'd go with the pilaf from the previous answer, but for scampi like Red Lobster's (don't know if you like it or not, but I do) saute shrimp in a generous amount of butter with a ton of garlic. Garnish with chopped flat-leaf parsley, and serve warm. That's all you have to do!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how to make shrimp scampi with rice pilaf?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how to make shrimp scampi with rice pilaf?),it will help you,my kids.
Answers:
I don't know, but this is a good substitute
Sausage scrapple
2 lb Pork Sausage
2 cn (6 Oz) Evaporated milk
2 ? c Water
1 c Yellow Cornmeal
? ts Salt
? ts Pepper
2 c Corn Flakes -- crushed
2 Eggs
3 tb Shortening Or Drippings --
Brown sausage and pour off fat. Combine milk and water. Measure 3 cups of liquid and add to sausage.
Reserve remaining liquid for dipping scrapple.
Heat sausage mixture to boiling, and slowly stir in cornmeal and seasonings. Cook 5 mins, stirring constantly.
Pour into a greased 9 x 5-inch loaf pan and chill until firm. Unmold and cut into 1/2 inch slices.
Dip into corn flakes. Combine egg and remaining liquid and dip slices in this mixture, then in corn flakes again.
Brown in shortening on both sides and serve hot with syrup.
Note: Scrapple may also be browned in oven. Arrange slices in a greased baking dish and bake at 400 F for 15 to 20 mins or until scrapple is golden brown. Yield 8 servings.
Other Answers:
Yummmy!!!!!!
not sure about the scampi, just saute your shrimp in chopped garlic, butter, splash of lemon till it starts to get pink- don't overcook.
Pilaf is easy. Jasmine or whatever longgrain rice. 3x as much stock (or chicken broth) as rice- should be boiling. saute finely diced onion in a little butter/olive oil in a saucepan, add in rice to coat it w/the fat (do not let the rice brown). pour in boiling stock & season to taste w/salt & pepper. put lid on and put it in a warm place while you do all the rest of your prep & cooking. if it's still not done when you need it, put it on the burner, still covered, med-hi heat until liquid is absorbed & rice is tender.
I'd go with the pilaf from the previous answer, but for scampi like Red Lobster's (don't know if you like it or not, but I do) saute shrimp in a generous amount of butter with a ton of garlic. Garnish with chopped flat-leaf parsley, and serve warm. That's all you have to do!
correctness,It's Non-profit and only for informational purposes.
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