I made Shrimp Scampi the other evening for dinner. I had about a lb. of shrimp extra that I didn't make for the meal, but figured since I had everything out I could just make another batch and keep it to snack on for a few.................minutes.
Anyway, I had eight(8) fillets that I really didn't want to fry so I put them in the pan after the scampi was removed. I'm not exactly certain what you could call this type of preparation, as it wasn't frying, broiling, or steaming................guess it's a type of poaching? (not the illegal taking of fish or game - the culinary preparation!)
They were really, really good! Surprisingly good.
I'll be making them again - here's how:
2 Tbs. grapeseed oil
1.5 Tsp Scampi seasoning
8-12 Bluegill fillets
Mix grapeseed oil and Scampi seasoning in a cold, shallow pan. Add 1/2 of the fillets and begin heating (med. high). Once fillets start to turn white, flip them and heat until they just start to flake apart.
Repeat for remaining fillets.
I ate these straight from the pan; they would make a great topper to CousCous, or serve with a noodle (buttered noodles, spaghetti, linguini, etc.) and veggie.
United gamefish recipes
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Stumbled onto something new-to-me.
by Zig
Mar 10, 2010
I made Shrimp Scampi the other evening for dinner. I had about a lb. of shrimp extra that I didn't make for the meal, but figured since I had everything out I could just make another batch and keep it to snack on for a few.................minutes.
Anyway, I had eight(8) fillets that I really didn't want to fry so I put them in the pan after the scampi was removed. I'm not exactly certain what you could call this type of preparation, as it wasn't frying, broiling, or steaming................guess it's a type of poaching? (not the illegal taking of fish or game - the culinary preparation!)
They were really, really good! Surprisingly good.
I'll be making them again - here's how:
2 Tbs. grapeseed oil
1.5 Tsp Scampi seasoning
8-12 Bluegill fillets
Mix grapeseed oil and Scampi seasoning in a cold, shallow pan. Add 1/2 of the fillets and begin heating (med. high). Once fillets start to turn white, flip them and heat until they just start to flake apart.
Repeat for remaining fillets.
I ate these straight from the pan; they would make a great topper to CousCous, or serve with a noodle (buttered noodles, spaghetti, linguini, etc.) and veggie.