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Recipe for :

Scampi with Rice

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.

"To garlic lovers, scampi is one of the most delicious dishes in the whole world. All this dish needs to acompany it is rice, a salad and a little bread to mop up the sauce".


36 jumbo shrimp (about 2lb) shelled and deveined
2 tablespoons lemon juice
3/4 cup butter
6 large garlic cloves
4 tablespoons minced parsley
4 cups long grain rice
salt and pepper to taste

  • Toss the shrimp with lemon juice.
  • In a small saucepan over medium heat, heat the butter until it stops frothing, about 2 minutes. Pour the top, clear, portion of the butter into another small saucepan and discard the solids. (What you have in the pan is clarified butter, which is less likely to burn than unclarified butter).
  • Crush the garlic into the butter, stir in the parsley and simmer 1 minute over medium heat. Spread the garlic butter over shrimp and marinate for an hour, or until cooking time.
  • Cook the rice according to package directions and season with salt and pepper.
  • Set a rack 4 inches below the broiler. Pre-heat the broiler.
  • Arrange the shrimp on a baking tray and top with the marinade.
  • Broil 4 minutes on each side.
  • Arrange the shrimp over the hot rice, top with the garlic butter left in pan, serve at once.

Serves 6

Martin James