Shrimply Delicious Scampi

Show #7 “All About Shrimp”
(Serves 4)

The word scampi (SKAM-pee) comes from the Italian word for a small lobster or prawn. In the United States scampi has become synonymous with this particular dish.  Serve this over saffron rice pilaf with a crisp Caesar salad, fresh ciabatta bread and a bottle of crisp Monterey County Chardonnay. You’ll be singing…”That’s Amore!”

Ingredients

1lb 16-20 Shrimp, tail on, peeled and de-veined
3 T. All Purpose flour
¼ C Olive Oil
½ C Garlic Herb Compound Butter
½ C Chardonnay
1 T. Fresh Garlic, finely chopped
Juice of ½ Lemon
15-20 Cherry Tomatoes, halved
½ C Cream

Method

1. Lightly dust the shrimp with the flour. Shake off any excess.
2. Heat the olive oil and compound butter in a non-stick sauté pan over med. High heat.
3. Add the garlic to the pan and sauté briefly.
4. Add the floured shrimp to the sauté pan and cook until firm and pink
5. Splash with the Chardonnay and allow the alcohol to cook off.
6. Squeeze the lemon over the shrimp.
7. Reduce the heat to medium and add the tomatoes and cream.
8. Allow the mixture to reduce until slightly thickened and serve.