Now I know that most people know how to make a simple grilled cheese sandwich. But what about a Double Grilled Cheese or what I like to call a Double Decker Grilled Cheese? And did you know that experts say the proper way to make a great grilled cheese is with Mayonnaise? That’s right! So in this video we are grilling up a double decker with not 1, not 2 but 4 pieces of cheese, 3 pieces of Texas toast, Mayonnaise and a special seasoned butter blend I make myself.
Also, check out my Waffle Iron Grilled cheese in the link below and my Double Ground Beef Burger!
Some believe Shrimp Scampi is all about the Sauce. Rubbish! It’s all about the Shrimp, just cooked Scampi style. In fact for me personally, I only use enough Sauce to flavor the shrimp with almost nothing left over. In my opinion, the only reason to have extra sauce is to add it to your Pasta, and that’s fine. I like it that way too. I’m just saying that there’s no need for a bunch of extra sauce that’s more or less going to be wasted once the Shrimp have all been eaten. So I would recommend, if you are going to make extra Scampi Sauce, that you add it to the Pasta. Preferably a thinner noodle like Angel Hair, Vermicelli or Thin Spaghetti. But you decide, it’s your kitchen. I like to use Angel Hair Pasta and toss it with scallions, bell peppers and fresh flat leaf parsley. That’s the proper way to serve Shrimp Scampi!
If you are looking for other Pasta Recipes I’ve got an entire assortment listed HERE! And if you want more Seafood Recipes I have them listed HERE!
Shrimp Scampi Ingredients:
1 lbs Shrimp, pealed and deveined
2 Garlic Cloves, chopped
1 tbsp Fresh Parsley, chopped
2 tbsp Unsalted Butter
1/4 cup White Wine (optional)
2 tbsp Lemon Juice
Salt, Pepper and Paprika to taste
Follow the instructions in the video tutorial and enjoy this Shrimp Scampi recipe.
This is one of my favorite dishes to order when I go out for Mexican. It isn’t always on the menu because I’m not entirely certain it’s authentic. But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly. Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken. Then there is always some small portion of real crab meat to help the flavor. So the “Seafood and Crab” description is accurate if someone wants to argue the point. But I discovered long ago that the secret to making a great mix is in the mayonnaise. A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist. This means a lot of stirring. I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it. But I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much! This dish can be fabulous if take a few extra minutes to prepare it right. Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s. Lucky for you I just posted my recipe for that just before this one and I’ve added to the end of this instructional tutorial. Oh, and yes this recipe does call for flour tortilla’s. It’s the way it comes no matter where I order it. So use a doughy restaurant grade flour tortilla. You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local mexican market. They are usually thinner tortillas but that’s what you want. Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference. I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.
Seafood and Crab Enchilada’s Ingredients:
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated