Prawn Scampi is the perfect side dish for spring grilling season
Published 1:30 am Friday, April 14, 2023
By Ray Kanekeberg / Special to The Herald
With spring right around the corner and the weather looking up, I’m here to provide a great complementary side dish to all your grilling go-tos. The fresh herbs, lemon, white wine and butter will light up the kitchen with their fantastic aromas.
The compound scampi butter can definitely be done ahead of time and stored in the fridge for up to a week, or made in bulk and stored in the freezer for up to three months and pulled out when needed. A good trick is if you have an ice cube tray lying around, fill it with soft butter and freeze it, then pop out the butter cubes and store them in freezer bags for your next dinner.
If you do find yourself at Tulalip Resort Casino, we are offering an appetizer version of this same dish for the month of April as our monthly special.
Scampi Butter
1 pound butter (room temp)
2 tablespoons garlic (minced)
2 tablespoons parsley (chopped)
1 teaspoon rosemary (chopped)
¼ teaspoon olive oil
1 tablespoon parmesan (grated)
½ teaspoon lemon zest
1 teaspoon lemon juice
½ teaspoon crushed pepper flake
Combine everything in a mixing bowl and mix by hand or place into a stand mixer with the paddle attachment and mix until incorporated. You can then use right away or place in a container and refrigerate.
Prawn Scampi
1 pound 16-20 shrimp (cleaned and deveined)
½ cup scampi butter
¾ cup white wine (Chablis)
Parsley (chopped) to garnish
Preheat oven to 400 degrees
Combine the prawns, butter and wine in an oven-safe casserole dish that fits prawns in a single layer. Bake in the oven for 8 to 12 minutes or until the prawns are no longer opaque and the sauce is bubbly. Garnish the top with fresh parsley and serve.
A Northwest native, Ray Kanekeberg is a graduate of Le Cordon Bleu culinary school in Florida. Upon his return to our region, he brought his skills to the iconic 13 Coins and Kirkland’s Bottle & Bull. As Chef de Cuisine at Cedars Café at Tulalip Resort Casino he oversees the restaurant’s daily operations and its diverse menu of classic dishes, hearty breakfasts and coffee shop favorites.
