Scampi
Large shrimp, sauteed in butter and herbs, are served with a simple accompaniment of parsley and lemon. They could also be served chilled with dressed greens for a luncheon dish.
Ingredients
- Herb Sauce
- Garlic Clove - 1, minced
- Oregano - 1 teaspoon, minced
- Parsley - 1 teaspoon, minced
- Basil - 1 teaspoon, minced
- Mint - 1 teaspoon, chopped
- Olive Oil - 1/2 cup
- Vinegar - 2 tablespoons
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
- Raw Shrimp - 2 pounds, large
- Salt and freshly ground pepper to taste
- Olive Oil - 2 to 3 tablespoons
- Paprika - 1 tablespoon
- Herb Sauce (see above) - 3 teaspoons
- Juice from 1 whole lemon
- Water - 1/4 cup
- Unsalted Butter - 1/2 cup
- Parsley Leaves - 6 to 8, stemmed and chopped
- Lemons - 2, cut in wedges
Instructions
To make the herb sauce: Combine all ingredients in a non-aluminum bowl. The sauce may be covered and stored in the refrigerator for up to 1 month.
Remove the shells from the shrimp, leaving the tail flippers attached. Devein and wash under cold running water. Drain on paper towels. Place the shrimp in a saute pan with salt, pepper, and olive oil. Toss, sprinkle with paprika, and cook over medium heat for about 10 minutes. Drain off the oil and add the herb sauce, lemon juice, water, and butter. Adjust seasonings.
To serve: Divide the shrimp among the serving plates. Garnish with chopped parsley and lemon wedges.
