Although scampi is a term used in some parts of the world to describe
a certain species of shrimp, it is most often used to describe an
Italian dish. This simple scampi recipe is magnificent when served
over pasta, but may also be used as a topping for chicken and fish
or served alongside any rice dish.
- 1 1/2 pounds (20-25 count) fresh shrimp, peeled and deveined
- 1/2 cup all purpose flour
- salt and freshly ground black pepper to taste
- 1/4 tsp cayenne pepper
- 1/2 cup olive oil
- 6 cloves garlic, sliced
- 1/4 cup shallots, chopped
- 2 tbsps fresh basil
- 2 tbsps fresh oregano
- 1/2 cup mushrooms, sliced
- 1/4 cup fresh parsley, minced
- 1/2 cup dry white wine
In a bowl, combine flour, salt and peppers and blend thoroughly.
Dust shrimp lightly in flour and set aside. In a large sauté
pan, heat olive oil over medium-high heat. Add garlic and sauté
1-2 minutes or until edges turn golden. Add shrimp, shallots, basil
and oregano. Using a slotted spoon, turn shrimp on each side until
pink and curled. Add mushrooms, parsley and deglaze with white wine.
Season to taste using salt and peppers. Serve an equal amount of
shrimp over seasoned rice such as pilaf.