| Shrimp Scampi from Lidia's Italian-American Kitchen by famed chef Lidia Matticchio-Bastianich as demonstrated on NBC's Today Show. |
3 tablespoons extra-virgin olive oil, plus more for finishing dish
3 cloves garlic, chopped fine
1 pound extra-large (about 25 to the pound) shrimp, completely
shelled, deveined, and cut crosswise into 3 pieces
1 tablespoon chopped fresh chives
1/2 cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon crushed hot red pepper
Salt to taste
6 slices of Italian bread (about 1/4 inch thick and 21/2 inches wide),
toasted and kept warm
1 lemon, cut into slices
Whole chives and/or parsley sprigs, optional
3 cloves garlic, chopped fine
1 pound extra-large (about 25 to the pound) shrimp, completely
shelled, deveined, and cut crosswise into 3 pieces
1 tablespoon chopped fresh chives
1/2 cup dry white wine
4 tablespoons unsalted butter, cut into 4 pieces
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon crushed hot red pepper
Salt to taste
6 slices of Italian bread (about 1/4 inch thick and 21/2 inches wide),
toasted and kept warm
1 lemon, cut into slices
Whole chives and/or parsley sprigs, optional
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 the pan
doesn't cool down as the shrimp go in). And be sure to have all your
ingredients right by the stove - once the shrimp go into the pan, it's "full
speed ahead."
Heat 3 tablespoons of olive oil in a large skillet, over medium heat. Add
the garlic and cook, shaking the pan, until light golden, about 2 minutes.
Raise the heat to high, add the shrimp, and toss until they are bright pink
and seared on all sides, about 2 minutes. Stir in the chopped chives, then
add the wine, butter, and lemon juice. Bring to a boil, and boil until the
shrimp are barely opaque in the center and the sauce is reduced by half,
about 2 minutes. Stir in the chopped parsley and crushed red pepper.
Season with salt.
Place a piece of warm toast in the center of each of six warm plates.
Spoon the shrimp and sauce over the toast, drizzling some of the sauce
around the toast. Decorate the plates with lemon slices, and with the
parsley sprigs or whole chives, if desired.
is wide enough to hold all the shrimp pieces in a single layer (so the pan
doesn't cool down as the shrimp go in). And be sure to have all your
ingredients right by the stove - once the shrimp go into the pan, it's "full
speed ahead."
Heat 3 tablespoons of olive oil in a large skillet, over medium heat. Add
the garlic and cook, shaking the pan, until light golden, about 2 minutes.
Raise the heat to high, add the shrimp, and toss until they are bright pink
and seared on all sides, about 2 minutes. Stir in the chopped chives, then
add the wine, butter, and lemon juice. Bring to a boil, and boil until the
shrimp are barely opaque in the center and the sauce is reduced by half,
about 2 minutes. Stir in the chopped parsley and crushed red pepper.
Season with salt.
Place a piece of warm toast in the center of each of six warm plates.
Spoon the shrimp and sauce over the toast, drizzling some of the sauce
around the toast. Decorate the plates with lemon slices, and with the
parsley sprigs or whole chives, if desired.
| The Main Courses Chef presents ... Scampi alla Buonavia at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
