YORK COUNTY, Pa.-- Today is National Garlic Day!
Carrabba's Italian Grill is stopping by the FOX43 Kitchen to show off some of their selections that feature the cloves.
Chef John DiSciorio will be cooking up some Shrimp Scampi and showing off some lasagna, penne Carrabba, and more that the restaurant has to offer.
The recipe for the Shrimp Scampi can be found below:
Carrabba’s Shrimp Scampi Recipe
* 3 wide slices crusty rustic bread sliced in half
* 3 Table spoons Extra-virgin olive oil
1. Brush both sides of sliced bread with extra-virgin olive oil
2. Place in 400-degree oven for 4-5 minutes, or until toasted and golden brown
* 1 Tablespoon Extra-virgin olive oil
* ½ pound (21/25 count) shrimp, peeled and deveined
* About 1 cup Lemon butter sauce
* 2 garlic cloves, minced
* 1 teaspoon Italian parsley leaves, chopped fine
1. Heat oil in medium large skillet over medium high heat. Add shrimp and cook, stirring occasionally, until almost opaque throughout, about 3 minutes. Add garlic and cook, stirring occasionally, until the garlic softens, about a minute more.
2. Reduce heat to very low, add lemon butter sauce and parsley, stir well.
3. Place in dish, surround with Bruschette bread, and Enjoy.
LEMON BUTTER SAUCE
Makes about 1 cup
12 tablespoons (1 ½ sticks) cold unsalted butter, cut into ½-inch pieces, divided
2 tablespoons finely chopped yellow onion
2 garlic cloves, minced
1/3 cup dry white wine, such as a Pinot Grigio
3 tablespoons fresh lemon juice
Kosher salt and freshly ground white pepper
1. Melt 1 tablespoon of the butter in medium skillet over medium heat. Add the onion and garlic and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 3 minutes.
2. Reduce the heat to its very lowest setting. A few pieces at a time, whisk in the butter, letting the first addition melt before adding more butter. Be sure that the butter is softening into an
emulsified sauce, and not melting. With practice, you will be able to increase the heat a bit to speed the softening. It should take you about 3 minutes to add all of the butter and ‘build” the sauce. Season with salt and pepper. Remove from the heat.
3. The sauce can be stored at room temperature for up to 2 hours. Remember, it will be reheated in each recipe. Be sure to heat the sauce over very low hear when reheating, or it will separate. (That is, it will look like melted butter and not an emulsified sauce.) If this happens, it will still taste the same.