The recipe will include 2 cups of water, 1 pound shrimp, ¼ teaspoon of cayenne pepper and ¼ teaspoon of ginger. ¼ teaspoon black pepper, 1 clove of minced garlic, and 1 tablespoon sesame seeds are also needed. 2 table spoon of sesame oil, red pepper, sliced onions and 3 tablespoon of teriyaki sauce makes the recipe more delicious. You will also add 1 pound peas, ¼ cup of cornstarch, 1/8 cup of chicken broth and salt to complete its delightful taste.

Using a saucepan, add in water, together with salt and boil it. Add in rice to the water and cover the container. Boil the rice for few minutes. After, add the garlic sesame seeds, ginger and pepper to the rice. Place in a container the mixture in the saucepan and place it in a refrigerator.

In a skillet, sauté the onions, sesame oil, and bell pepper for about 2-3 minutes. After sautéing, add the teriyaki sauce, peas, and shrimp and cook for 2-3 minutes.

Add the cornstarch and the chicken broth to the mixture. Mix all the ingredients. Place the mixture over the rice as toppings. It is now ready to be served.

This stir fry recipe it so easy to prepare compared to other shrimp meals, and yet it is still amongst the best tasting dishes. It is advisable that you only prepare enough and not too much because this is very filling. You may try on balsamic vinaigrette as a condiment.

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• quick and easy shrimp stir fry recipe

The Stuff:

• Large Shrimp – 1.5 – 2.0 pounds
• Clarified Butter – 1/3 to 1/2 cup
• Minced Garlic  — 4 table spoons
• Green Onions, thinly sliced – 5 or 6
• White Wine (Dry) — 1/4 cup
• Lemon Juice (fresh is best)  — 2 tablespoons
• Chopped Fresh Parsley — 2 tablespoons
• Add salt and pepper to taste

Makin’ It:

1. Peel and devein shrimp.
2. Rinse the shrimp and set them aside.
3. Heat the butter in a large skillet, medium heat.
4. Cook garlic 1 or 2 minutes or until softened but not browned.
5. Add shrimp, green onions, wine and lemon juice. Cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook.  (‘Poke’ shrimp with finger to feel firmness.)
6. Add chopped parsley and salt and pepper before it hits the table.

Other Thoughts:

I’m a big fan of lemon zest. Especially with fish and chicken dishes. I like to zest a lemon and toss it in the pan at the very end of this preparation. The flavor, aroma and freshness-boost it gives the recipe is perfect.

A Little History:

Scampo is Italian for Shrimp. Scampi is the plural of Scampo. Now that we have all of that squared away, on to something that you may actually find interesting.

This dish made its way into our country around the end of World War II. Between 1955 and 1960 it started finding its way to big city restaurant menus pretty regularly. As with everything else, there are several versions of several stories about how it was really made in The Old Country. Here are some variations on the theme that you may want to experiment with as you develop your preferences for making shrimp scampi in your kitchen…

Instead of using butter, use olive oil – not extra virgin, though. Some older Italian cooks shake their heads ‘no’ at the idea of adding garlic to shrimp scampi. I have seen some scampi recipes and preparation that call for nothing more than a medium – hot skillet with olive oil and lemon juice, there seems to be plenty of room for interpretation. And that is probably as it should be. Cooking is, after all, art.  So experiment. Have a little fun. You’ll be amazed at what you learn.

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• tasty garlic shrimp scampi recipe