Peppered Taragon Shrimp Scampi– hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isPeppered Taragon Shrimp Scampi
SUMMER HOT RECIPE WAGON: Peppered Taragon Shrimp Scampi
Shrimp are at their best when only just cooked through, so take care not to keep them on the stove any longer than necessary. Be sure to heat the olil before adding the shrimp so they can cook as quickly as possible
1 medium sized red bell pepper
2 cloves garlic
12 ounces large uncooked shelled and deveined shrimp, thawed if frozen
2 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons (1/4 stick) butter or margarine
1 teaspoon dried tarragon, crumbled
1/8 teaspoon crushed red pepper flakes or to taste
Salt to taste
2 tablespoon chopped parsley
Cooked long grain rice
Core and seed bell pepper and cut it into ¼ inch wide strips. Peel and finely chop garlic.
In a large skillet or wok, heat oil over moderately high heat. Add shrimp, the bell pepper, and the chopped garlic, saute until the shrimp turn pink. 2 to 3 minutes
Add lemon juice, butter tarragon and pepper flakes to the shrimp and pepper mixture. Cook until the butter melts, stirring constantly, about 1 minute. Season with salt and sprinkle with parsley. Place the shrimp on a warm serving platter. Place in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF