I need the chicken scampi recipe that uses tomato sauce? or can someone tell me what website to find it on?!
Answers:
CHICKEN SCAMPI
Ingredients
* 1 pkg boneless skinless chicken breast, cut into bite size chunks, seasoned with salt and pepper to taste(I use Nature's Seasoning)
* 1 clove garlic, minced more if you like garlic
* 1/2 small onion minced
* 2 T dried parsley
* 1/4 white cooking wine
* 1/4 cup tomato sauce
* 1 1/2 stick butter or margarine
* 1/4-1/2 cup seasoned Italian bread crumbs
* broiler safe pan
Directions
1!. Heat broiler
2!. In skillet melt butter and add garlic and onion!. Cook until translucent over medium heat, add chicken and continue cooking until all pink is gone, uncovered!. Add in wine, tomato sauce and parsley and cook five minutes covered!. sprinkle the top of chicken with bread crumbs and place under the broiler until golden brown!. Server over rice with a vegetable on the side!.Www@FoodAQ@Com
Ingredients
* 1 pkg boneless skinless chicken breast, cut into bite size chunks, seasoned with salt and pepper to taste(I use Nature's Seasoning)
* 1 clove garlic, minced more if you like garlic
* 1/2 small onion minced
* 2 T dried parsley
* 1/4 white cooking wine
* 1/4 cup tomato sauce
* 1 1/2 stick butter or margarine
* 1/4-1/2 cup seasoned Italian bread crumbs
* broiler safe pan
Directions
1!. Heat broiler
2!. In skillet melt butter and add garlic and onion!. Cook until translucent over medium heat, add chicken and continue cooking until all pink is gone, uncovered!. Add in wine, tomato sauce and parsley and cook five minutes covered!. sprinkle the top of chicken with bread crumbs and place under the broiler until golden brown!. Server over rice with a vegetable on the side!.Www@FoodAQ@Com
Shrimp Scampi Del Rey
1/2 cup all-purposes flour
1/4 teaspoon ground black pepper
1/4 teaspoon crab boil seasoning (recommended: Old Bay)
1 pound (about 25 pieces) (21/25 count) shrimp, cleaned and shells removed
3 tablespoons clarified butter (you will need 1/4 cup to begin with if clarifying your own)
4 cloves garlic, chopped
1/4 cup white wine
1 fresh lemon, cut in 1/2
5 tablespoons chopped fresh basil leaves, divided
1/2 teaspoon capers
1 red bell pepper, chopped
1 small jalapeno, thinly sliced
1/4 pound white mushrooms, cleaned and sliced
1 (16-ounce) can crushed tomatoes, in puree
Salt and freshly ground black pepper
2 1/2 cups water
1 cup white rice
1 tablespoon butter
1/2 cup heavy cream
Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture!. Heat clarified butter over medium-high heat and add shrimp and garlic!. When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place!.
Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors!. Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed!.
While the sauce is reducing, bring 2 1/2 cups water to boil!. Add the rice along with 1 teaspoon salt and 1 tablespoon butter!. Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed!. Then remove from heat and leave rice covered for an additional 5 minutes!.
Remove sauce from heat and stir in cream!. Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce!. Place rice in center of serving dish!. Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp!. Squeeze remaining 1/2 of lemon over shrimp!. Garnish with reserved freshly chopped basil and serve!.
Episode#: IE0111Www@FoodAQ@Com
1/2 cup all-purposes flour
1/4 teaspoon ground black pepper
1/4 teaspoon crab boil seasoning (recommended: Old Bay)
1 pound (about 25 pieces) (21/25 count) shrimp, cleaned and shells removed
3 tablespoons clarified butter (you will need 1/4 cup to begin with if clarifying your own)
4 cloves garlic, chopped
1/4 cup white wine
1 fresh lemon, cut in 1/2
5 tablespoons chopped fresh basil leaves, divided
1/2 teaspoon capers
1 red bell pepper, chopped
1 small jalapeno, thinly sliced
1/4 pound white mushrooms, cleaned and sliced
1 (16-ounce) can crushed tomatoes, in puree
Salt and freshly ground black pepper
2 1/2 cups water
1 cup white rice
1 tablespoon butter
1/2 cup heavy cream
Season flour with black pepper and crab boil seasoning and dredge shrimp in flour mixture!. Heat clarified butter over medium-high heat and add shrimp and garlic!. When shrimp begins to turn pink, douse with white wine to de-glaze pan and squeeze just 1/2 of the lemon over the shrimp (reserving the other half for later), then transfer shrimp to a utility platter, cover and set aside in a warm place!.
Reduce heat to medium and to the liquids in the pan, add just 3 tablespoons of the fresh basil (reserving balance for garnish), capers, red bell pepper, jalapeno, and white mushrooms and cook for about 5 to 8 minutes to integrate flavors!. Then, add the can of tomatoes in puree and allow to cook, partially covered, for about 25 minutes to reduce and thicken, seasoning with salt and pepper, to taste, as needed!.
While the sauce is reducing, bring 2 1/2 cups water to boil!. Add the rice along with 1 teaspoon salt and 1 tablespoon butter!. Return to a boil, reduce heat to low, cover and simmer for 20 minutes leaving undisturbed!. Then remove from heat and leave rice covered for an additional 5 minutes!.
Remove sauce from heat and stir in cream!. Reserve 4 pieces of shrimp for garnish and stir rest of shrimp into sauce!. Place rice in center of serving dish!. Spoon sauce with shrimp onto rice, and garnish with 4 reserved pieces of shrimp!. Squeeze remaining 1/2 of lemon over shrimp!. Garnish with reserved freshly chopped basil and serve!.
Episode#: IE0111Www@FoodAQ@Com
CHICKEN & SCAMPI
3 1/2 - 4 lb!. fryer (cut up)
1 tbsp!. salt
1/2 tsp!. pepper
1/4 c!. butter
3 sm!. onions, chopped
1 clove minced garlic
3 tbsp!. parsley
1/2 c!. port wine (or water)
1 (8 oz!.) can tomato sauce
1 tsp!. basil
1 lb!. shelled, deveined shrimp
Snipped parsley
45 minutes before serving:
Rub chicken with salt and pepper!. Melt butter and fry chicken until golden brown!.
Add onion, garlic, chopped parsley, wine, tomato sauce and basil!.
Simmer, covered about 30 to 35 minutes!. Push chicken to one side of skillet!. Turn up heat so tomato sauce mixture boils; add shrimp and cook!.
Pile chicken pieces in serving dish!. Top with shrimp!. If necessary skim fat from sauce; pour sauce over chicken and shrimp!. Sprinkle with parsley for garnish!. Serves 6!.Www@FoodAQ@Com
3 1/2 - 4 lb!. fryer (cut up)
1 tbsp!. salt
1/2 tsp!. pepper
1/4 c!. butter
3 sm!. onions, chopped
1 clove minced garlic
3 tbsp!. parsley
1/2 c!. port wine (or water)
1 (8 oz!.) can tomato sauce
1 tsp!. basil
1 lb!. shelled, deveined shrimp
Snipped parsley
45 minutes before serving:
Rub chicken with salt and pepper!. Melt butter and fry chicken until golden brown!.
Add onion, garlic, chopped parsley, wine, tomato sauce and basil!.
Simmer, covered about 30 to 35 minutes!. Push chicken to one side of skillet!. Turn up heat so tomato sauce mixture boils; add shrimp and cook!.
Pile chicken pieces in serving dish!. Top with shrimp!. If necessary skim fat from sauce; pour sauce over chicken and shrimp!. Sprinkle with parsley for garnish!. Serves 6!.Www@FoodAQ@Com