Featured Recipe
Pesto Shrimp Scampi
Ingredients
SCAMPI BUTTER
1545335 2 LBS MARGARINE - MELTED
2004000 1 TBL GARLIC
1448415 1 TSP KOSHER SALT
1448265 1 TSP BLACK PEPPER
1447689 1TBP +1 TSP BASIL
970393770 1 TBP TARRAGON
RICE PILAF
1412634 2 CUPS UNCLE BEN’S
LONG GRAIN & WILD RICE
2003713 1 CUP CHOPPED ONION
2005106 1 CUP DICED GREEN PEPPER
1415350 2 TBL CHICKEN BASE
4 CUPS WATER
PESTO SHRIMP SCAMPI
1691962 SHRIMP 16/20 CT 7 EA
970487173 2 TBL BASIL PESTO SAUCE
2 OZ SCAMPI BUTTER (SEE RECIPE)
Instructions
SCAMPI BUTTER
COMBINE ALL INGREDIENTS TOGETHER AND MIX WELL.
STORE IN COOLER UNTIL NEEDED
RICE PILAF
COMBINE ALL INGREDIENTS IN A 4” 1/3 SIZE METAL PAN.
DISSOLVE THE BASE IN THE WATER AND COVER WITH FOIL.
BAKE AT 350 FOR APPROX. 35 MIN.
PESTO SHRIMP SCAMPI
THAW AND CLEAN SHRIMP MAKE SURE TO REMOVE THE VEINS.
CUT THE BACK SIDE OF THE SHRIMP NEARLY ALL THE WAY THROUGH WITH A SHARP KNIFE (BUTTERFLYING)
PLACE SHRIMP IN AN AU GRATIN DISH (ALSO KNOW AS A RAREBIT DISH) WITH THE TAILS UP.
PUT 2 OZ OF MELTED SCAMPI BUTTER OVER SHRIMP.
BRUSH PESTO SAUCE OVER THE SHRIMP.
BAKE IN OVEN AT 350 FOR APPROXIMATELY 7 MIN.
DO NOT OVERCOOK - SERVE IMMEDIATELY.
SHRIMP WILL CONTINUE TO COOK IN HOT BUTTER.