Elswets Chicken Shrimp Scampi Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup cooking water, then drain.
• Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced, 2 minutes.
• Return the shrimp and any juices from the plate to the skillet along with the linguine, butter and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.

Steps:

• Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to boil.
• Then add all the other spices, lemon juice, and parsley flakes; stir in and immediately add shrimp.
• Cook for about 4 or 5 minutes or until shrimp turns pink. Don't overcook!
• If using this recipe with chicken, cook approximately 8-12 minutes, until the chicken bits are cooked throughout.
• Spoon shrimp/chicken into toasting/baking dish with some of the cooking sauce and top liberally with parmesan cheese.
• Preheat at "toast" or broil temperature for 5 minutes and Broil/toast for 2 minutes ONLY!.
• Serve this as is, with home made Italian bread, or over a bed of tri-colored pasta, Elswet's Crab Dressing [which see], or Elswet's Jasmine Rice [also which see].

Steps:

• Beat eggs in medium bowl. Add milk, dill, pepper and salt; beat well.
• Melt butter in medium nonstick skillet over medium-low heat. Add onions; cook and stir 2 to 3 minutes or until crisp-tender. Add egg mixture; gently stir in salmon. Cook until eggs are set but still moist, stirring constantly.
• Sprinkle cheese over eggs. Cover; cook 1 minute or until cheese is melted.

Steps:

• Slice chicken breasts in half and roll in whole wheat flour. Lightly brown in butter substitute.
• Place in a baking dish and cover with sliced ham and cheese. Set aside.
• Saute onion and garlic until clear, add olives, herbs, and wine.
• Bring to a boil and cook for approximately 8 minutes.
• Add in 1 tablespoon of remaining flour [from breading the chicken] and stir until completely disolved. Add milk. Stir until thoroughly blended.
• Ladle over chicken and bake at 375°F for approximately 20-25 minutes.