RICHMOND, Va. -- Today we are back in the Virginia This Morning Kitchen with Chef Larry Carey! Today, he and Jessica talk through his incredible shrimp scampi.
3 tablespoons of butter
1 table spoon minced garlic
1/2 cup dry wine
1/2 cup chicken broth
2 tablespoons olive oil
1/2 tea spoon red pepper flakes
1/2 tea spoon tarragon
1/2 pound Shrimp
1/4 cup lemon juice
1//2 pound crab meat
1 pound pasta optional
On medium heat add oil and butter.
When butter melts add Minced garlic and sauté for 45 seconds.
The add white wine and chicken broth and lemon juice and reduce by half.
Then taste then add salt and pepper tarragon and red pepper flakes.
Stir and let simmer for 30 seconds
Add shrimp and cook until done.
Enjoy over pasta or Toasted bread