Have you ever wondered about the origins of the beloved dish known as scampi? It turns out that scampi isn’t just a cooking style for garlicy shrimp; it’s the name of the original crustacean used in this classic recipe. Intriguing, isn’t it?
Scampi, the plural form of “scampo” in Italian, refers to very small lobsters, also known as Dublin Bay Prawns or Norway Lobster. These delightful creatures are found in the Mediterranean and northeastern Atlantic, spanning from North Africa to Norway and Iceland.
In Italy, scampi were traditionally sautéed with olive oil, garlic, and white wine to create a delectable dish. When Italian immigrants arrived in America, they substituted shrimp for scampi but retained the name and cooking method. Over time, this transformed into the familiar menu item we now know as shrimp scampi.
The evolution of scampi in American cuisine led to its application with various ingredients, including shrimp, lobster, crawfish, and even chicken. Notably, the Chicken Scampi from the Olive Garden restaurant has become one of their most popular offerings.
This newfound knowledge about scampi inspired me to create a versatile version of the dish. While I typically prepare it with shrimp, I decided to use chicken in this recipe to cater to a wider audience.
If you prefer shrimp, you can easily adapt this recipe. Just follow the same steps, but consider using shrimp stock instead of chicken broth to enhance the flavor. Simmering shrimp shells and tails in the chicken broth can also elevate the dish’s taste.
An intriguing observation from my family is that the rice in this recipe bears a remarkable resemblance in both flavor and texture to the rice at our favorite Japanese restaurant. The secret may lie in the white wine, as our hibachi hotspot incorporates sake into their rice preparation.
This discovery delights me, especially since my picky teenage son, who adores the restaurant’s rice, now approves of this dish solely because of the rice!
For those concerned about using wine in recipes, I receive frequent inquiries about substitutions. While I highly recommend using white wine, an excellent alternative is a mixture of 1 part lemon juice to 7 parts chicken broth.
When selecting white wine for cooking, opt for a dry variety such as chardonnay, pinot grigio, or sauvignon blanc. Avoid sweet wines like moscato or white zinfandel, and steer clear of “cooking wines.” You don’t need an expensive bottle; a reasonably priced one works well.
If you don’t typically consume wine, consider purchasing a 4-pack of mini bottles. Utilize one for your recipe and save the rest for future culinary endeavors or to share with friends.
Recipe: Zesty Chicken Scampi with Garlic Parmesan Rice
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Ingredients:
- 1 pound chicken tenderloins
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup (1 stick) butter
- 2 tablespoons minced garlic*
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons salt, divided
- 1/2 cup dry white wine
- 1 1/2 cups uncooked white rice
- 3 cups chicken broth
- 1/2 cup freshly grated parmesan cheese
Instructions:
- Season the chicken tenderloins with salt, pepper, and garlic powder. In a large nonstick skillet, heat olive oil over medium heat and sauté the chicken until it’s golden brown and cooked through. Set aside, covering the chicken.
- In the same skillet, add butter, minced garlic, red pepper flakes, and 1/2 teaspoon of salt. Sauté the garlic for about 3 minutes, taking care not to let it become too brown.
- Increase the skillet’s heat to medium-high, then pour in the white wine. Stir vigorously with a wooden spoon to combine the wine with the butter. Cook and stir for approximately 5 minutes until the mixture reduces by half. Reserve 2 tablespoons of the sauce for later.
- Add the rice to the skillet with the remaining butter sauce and sauté for 3-4 minutes until the rice lightly browns. Pour in the chicken broth and add the remaining 1 teaspoon of salt. Bring the mixture to a low boil, then reduce the heat to medium-low, cover the pan, and simmer for 20 minutes until the rice is tender. Stir occasionally during the first 15 minutes of cooking.
- Sprinkle parmesan cheese over the rice and arrange the chicken tenders on top. Drizzle the reserved 2 tablespoons of sauce over the chicken. Cover the skillet, remove it from heat, and let it stand for 5 minutes. Garnish with extra parmesan and chopped fresh parsley if desired.
Notes:
- Use fresh minced garlic for the best flavor.
- While it’s best to use white wine, you can substitute 1 part lemon juice to 7 parts chicken broth.
- Feel free to use shrimp instead of chicken.
Enjoy your zesty Chicken Scampi with Garlic Parmesan Rice!
Source : skinnyandtasty.com
