Fried Shrimp Scampi


Keith Lorren Seafood Seasoning
Keith Lorren Cajun seasoning
Keith Lorren Grilled steak seasoning
Keith Lorren All pourpose seasoning
1lb pasta, boiled in salt water and tossed in butter
1lb jumbo shrimp
1 bunch of asparagus
1 cup butter
olive oil
5 tablespoons fresh parsley
12 garlic cloves
1 lemon
1 bay leaf
1 roma tomato
1 teaspoon cornstarch
1/2 cup cream
pinch of sugar
black pepper to taste
1 cup white wine
1 teaspoon better than bouillion


Season shrimp with Keith Lorren's Seafood seasoning & Cajun Seasoning

Sautee shrimp shells in a little olive oil. add white wine and better than bouillion, juice of 1 lemon. cook until fragrant and strain reserving the cooking liquid.

In a sautee pan, add a little olive oil and 2 tablespoons of butter and sautee garlic, tomatoes, and 2 teaspoons of Keith Lorren Seafood Seasoning

Add cream, shrimp cooking liquid, and cornstarch stirred with a splash of water.

Add butter and stir in off of the heat

Adjust flavor with black pepper, pinch of sugar, fresh parsley, salt

***Grilled Asparagus

1 bunch of asparagus

olive oil


oil and season asparagus, grill on high heat in a grill pan.

*** Fried Shrimp

Dip shrimp in flour

Dip shrimp in egg wash

Fry shrimp in a little peanut oil and butter

Season the outside with a sprinkle of Keith Lorren Cajun Spice for color

Add shrimp to scampi sauce

Garnish with fresh parsley