Ijanae and Tarikka Slippery Savory Shrimp Scampi

During this project we chose to examine if the size of the skillet will affect the cooking time. The smaller the skillet the faster it will cook. The bigger the skillet the slower it was cook. This will be Tarikka first time making this divine dish. 

The Science of Shrimp Scampi

Shrimp Scampi is a Italian dish.  Scampi are crustaceans found all over the Mediterranean and northeastern Atlantic. Scampi can be prepared with garlic butter, white wine, parmesan cheese, and with pasta or bread. But sometimes it can be served with just the shrimp. Some people just thought that shrimp scampi was just garlic shrimp. This was a dish that immigrants adopted. Americans also adopted this dish but used it as their own, by using their own ingredients. Certain ingredients used in this dish adds complexity and a bitterness taste to it. Many savory compounds can be found in this dish. For example, the more shrimp you simmer the more molecules will be released into the air and the blander the shrimp will taste.

Ingredients 
Shrimp
1/4 of butter
1 cup of lemon juice
4 tablespoons of olive oil
1 pound of pasta noodles
Black pepper
Salt
Parsley leaves
Old bay seasoning
Garlic seasoning

Instructions 
1. First we gather 3 different skillets  and place them on the stove. On low temperature.

2.)We opened the three bags of shrimp scampi and placed it into each pot and let it cook for 20 minutes.

3.) We added butter,  ¼ of a cup lemon juice, and olive oil. Also, adding the following seasons: Old bay, Garlic powder, salt and pepper, hot pepper seeds, and lastly garlic cloves.

4.) We constantly stirred the shrimp scampi after adding the ingredients.

5.) After combining everything
together we waited for a few minutes for the ingredients to dissolve in the shrimp scampi.

5.) We waited for 20 minutes to come to gather all of our results




The Experiment and Results
The independent variable in my experiment was the size of the skillet. We chose to keep the temperature and ingredients the same.


Trial 1
 During this trial we were able to see the color of the shrimp scampi, which was a yellow sort of color. Also, there was a very strong taste and smell of garlic and it was very creamy. The final results turned out  better than we thought. Although it was kind of mushy due to the amount of olive oil we used it was well done and didn’t taste over cooked

In trial two we used a medium pot to cook the shrimp scampi during this trial we noticed that it took a little bit longer to cook. We then realized that the color was still the same but the ingredients took a while to dissolve. In the beginning, the shrimp scampi had a thick mixture but towards the end it started to look watery.......real watery.

Trial 3

In trial 3 we used a large skillet and we notice that this dish was cooking faster than the first 2 trials. And had more of a smoother texture because of the olive oil that we added. Also, had more of a stronger and better taste. 

Conclusion 

When we made the scampi in the small and medium skillet it was very watery and mushy. It had a strong yellow color and had a thick texture. The noodles started to cook much faster than the shrimp. Meanwhile, when we added the olive oil into the large skillet it help the shrimp cook faster. It had a very smooth texture to it and had a tasty garlic taste to it. Next when it came to adding the lemon zesty in the small and medium skillet is added a more bitter taste and caused the shrimp scampi its yellow color. Also, the lemon juice was supposed to add to the brightness of the color, but that didn’t work out. Lastly, the butter, which was too much butter added a creamy texture. But instead it made it look watery. In conclusion, the different sizes of each skillet did affect the cooking time of the shrimp scampi. And cooking it in the bigger skillet did improve in cooking the shrimp better and faster. But overall, the dish was good, Tarikka mom and cousin ate it all up.