Thursday, October 4, 2012

Shrimp Scampi a'la Buonavia

This dish was sent to be from my friend Belle. She was gracious enough to send me this and the recipe for the Braised Seabass. I would like to thank her, despite not having had the chance to try these recipes yet. I will once I have the ability.

In this dish, high heat and speed are essential.  Make sure the pan is good and hot when you add the shrimp and that it is wide enough to hold all the shrimp pieces in a single layer so that the pan doesn't cool down as the shrimp go in.  Be sure to have all the ingredients prepped and near the stove – once the shrimp go into the pan it’s full speed ahead!

3 Tbsp. extra-virgin olive oil plus more to finish dish
4-5 cloves garlic, chopped
½ tsp. red pepper flakes
1 lb. large shrimp (25/lb.), completely shelled, deveined, and cut crosswise into 3 bite-size pieces
1 Tbsp. chopped chives
½ cup dry white wine
4 Tbsp. unsalted butter cut into 4-5 pieces (to melt fast in pan)
1 Tbsp. lemon juice
1 Tbsp. chopped fresh parsley
Salt & pepper
6 slices Italian bread, grilled or toasted and kept warm
Lemon wedges and additional chopped parsley and/or chives to garnish

Heat 3 Tbsp. of the olive oil in a wide skillet over medium heat.  Add the garlic and pepper flakes and cook, shaking the pan, until garlic is light golden, about 2 minutes.  Raise the heat to high, add the shrimp, and toss till they are bright pink and seared on all sides, about 2 more minutes.  Stir in the chopped chives, then add the wine, butter, and lemon juice.  Bring to a boil and cook until the shrimp are barely opaque in the center and sauce is reduced by half, about 2 minutes.  Stir in the chopped parsley, season to taste.

Place a slice of the warm toast in the center of each of 6 warm plates.  Spoon the shrimp and sauce over the toast, drizzle more of the sauce around the toast, and drizzle a little more olive oil over if desired.  Sprinkle with parsley/chives and serve immediately with lemon wedges.

~Bon App├ętit~

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