Einstürzende Neubauten's Scampi Recipe (Adapted)
Surprising flavors from this recipe adapted from the liner notes of a music cd! Adapted from the liner notes of Einstürzende Neubauten's Strategies Against Architecture III, a retrospective of the band's work in the years 1991-2001. The music certainly isn't for everyone, considering its experimental industrial music from Germany, which to some people sounds like someone clanging pots and pans together or using power tools to destroy a washing machine. The recipe was included in the cd release because the preparation of it was performed with each band member executing a different part of the recipe.
Servings: 3
Ingredients
- 1 lb Shrimp Raw shrimp, peeled and deveined
- 4 Tbsp Butter, unsalted European style Kerrygold or other favorite grass fed butter if possible
- 1 Tsp Parsley dried, or 2 Tbsp fresh chopped
- 1 Tbsp Capers I chopped these up a bit
- 1 Tbsp Pickles mediterranian, or euro style, minced - optional (Totally optional but interesting ingredient, don't use regular pickles however)
- 1/3 Cup Tomatoes deseeded and chopped small add the juice too (In a pinch use Pomi chopped tomatos from Parmalat)
- 1 Tsp Lemon juice, fresh Used the juice of 1/2 lemon approx.
- 1 dash Worcester Sauce gives that ziiiingggg
- Black Pepper
Instructions
- Rinse the peeled and de-veined shrimp and pat dry.
- Heat 3 tablespoons of the butter over medium heat in your trusty skillet, adding the shrimp when the butter is bubbling.
- Cook the shrimp until done, approx 4 mins (more or less depending on the size of the shrimp) - flipping as necessary.
- Briefly remove the shrimp then add in the last tablespoon of butter, the parsley, capers, pickles, and tomatoes. Heat this mixture through and "wilt" the tomatoes (hope that makes sense).
- Add the shrimp back in and make sure its all hot.
- Serve on top of Primal Blueprint cauliflower "rice" for a real treat. I have also served this with a side of steamed cauliflower or even plain spaghetti squash. The sauce is incredibly savory.
Notes
Watch the saltiness factor on this one -