Harpo's Scampi Marinade can be used as a marinade or you can simply cook with it. The following recipes call for marinating but this is not essential. The mushrooms, shrimp, chicken or vegetables (or any combination thereof) can be placed in a saute' pan then coated with Harpo's Scampi Marinade (simply pour a bottle over the contents of the pan) and cooked. Please observe pouring instructions outlined below.
Place one half to three quarters pound of clean fresh mushrooms into a one gallon zip lock baggie. Shake one 8 ounce bottle of Harpo's Scampi Marinade very well to loosen all garlic stuck to the bottom of bottle. Open the bottle and turn it completely upside down (do not gently pour marinade, if you do a lot of the garlic will get stuck in the bottle) and pour over the mushrooms in baggie. Gently shaking the upside down bottle while pouring will help get most of the garlic out of the bottle. Zip the baggie closed then gently massage the baggie to coat all of the mushrooms. Refrigerate the mushrooms from 1 hour to overnight ( the longer the better).
Remove baggie from refrigerator. Note: if the scampi marinade has turned an opaque white it will clarify when you begin to cook. Pour the entire contents of the baggie into a saute' pan and cook over medium heat until the mushrooms are cooked. Remove mushrooms from pan then plate and serve. These mushrooms can be served alone or added to a pasta dish.
Another idea is to chop these mushrooms and add as an ingredient to a casserole dish or add to a stuffing recipe.
Place three quarters to one pound raw jumbo, peeled and de-veined shrimp (that have been defrosted and thoroughly drained) into a one gallon zip lock baggie. Vigorously shake one 8 ounce bottle of Harpo's Scampi Marinade to loosen any garlic that might be stuck to the bottom of the bottle. Open the bottle then turn it completely upside down (do not pour gently as garlic will get stuck inside the bottle) and pour entire contents over the shrimp in the baggie. Gently shaking the upside down bottle while pouring will help get most of the garlic out of the bottle. Zip the baggie closed and gently massage the shrimp inside to completely coat the shrimp. Refrigerate from 2 hours to overnight. Remove baggie from refrigerator (if the marinade has turned an opaque white it will clarify when you begin to cook the shrimp) and pour entire contents into a saute' pan.
Cook the shrimp until they turn pink. As each individual shrimp turns pink remove it from the pan and place it on some freshly cooked linguine noodles. Also add a little of the oil from the pan to the noodles and toss. After all the shrimp have been cooked and placed on the linguine noodles, lower the heat (low to medium) and continue cooking the the garlic in the pan until it JUST BEGINS to brown just AROUND THE EDGES. Do not let the garlic completely brown as it will become bitter. Quickly remove the pan from the heat and scoop some (to taste) of this "roasted" garlic onto the the noodles and toss noodles again. Serve immediately.
This recipe works well mushrooms, chicken and vegetables.
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