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| Shrimp Scampi |
This classic Italian - American dish is easy to prepare and very versatile. Serve it
over rice, over linguini or simply from individual gratin dishes accompanied by
good crusty bread with which to soak up the buttery - garlic sauce.
Ingredients
4 tablespoons unsalted butter
1/4 cup extra virgin olive oil
2 pounds peeled shrimp, largest you can afford
2 cloves garlic, finely chopped
juice of 1 lemon
coarse sea salt
fresh chopped parsley
2 slices Pepperidge Farm white bread, crusts removed and processed to bread
crumbs
Method
Heat the butter and olive oil together in a sauté pan. When the foam from the
butter subsides, add the shrimp and garlic at the same time, cooking until the
shrimp just turn opaque, about 3 minutes. Remove from heat, add the lemon juice
and salt to taste; toss, sprinkle with parsely and breadcrumbs. Serve immediately.
over rice, over linguini or simply from individual gratin dishes accompanied by
good crusty bread with which to soak up the buttery - garlic sauce.
Ingredients
4 tablespoons unsalted butter
1/4 cup extra virgin olive oil
2 pounds peeled shrimp, largest you can afford
2 cloves garlic, finely chopped
juice of 1 lemon
coarse sea salt
fresh chopped parsley
2 slices Pepperidge Farm white bread, crusts removed and processed to bread
crumbs
Method
Heat the butter and olive oil together in a sauté pan. When the foam from the
butter subsides, add the shrimp and garlic at the same time, cooking until the
shrimp just turn opaque, about 3 minutes. Remove from heat, add the lemon juice
and salt to taste; toss, sprinkle with parsely and breadcrumbs. Serve immediately.
