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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (588g) Recipe makes 4 servings |
||
| Calories 585 | ||
| Calories from Fat 268 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 29.8g | 45% | |
| Saturated Fat 15.7g | 78% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 406mg | 135% | |
| Sodium 780mg | 32% | |
| Potassium 1263mg | 36% | |
| Total Carbohydrate 28.8g | 9% | |
| Dietary Fiber 8.8g | 35% | |
| Sugars 7.4g | ||
| Protein 51.7g | 103% | |
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Mediterranean Scampi
By: TOOLBELT DIVA
Aug 2, 2005
Who does not like Scampi. You have had Scampi the usual method, with loads of garlic and extra virgin olive oil... Now have Scampi my Med-way, and you won't go back.... Have plenty of baguette to soak up all the sauce... So good, you will be sorry when it is all gone. Winning Recipe Entry, RSC#7.
SERVES 4 -6
Ingredients
- 2 lbs large shrimp, peeled, deveined, tails on
- 1/4 lb unsalted butter
- 1 head garlic, whole head, peeled, crushed, and chopped fine
- 1 cup green onion, bulbs and stems chopped coarse
- 2 large red bell peppers, roasted, skin seeds and pith removed and cut into thin strips
- 2 cups fresh ripe plum tomatoes, peeled and cut up with their juice
- 1 cup flat-leaf Italian parsley, with stems (chopped fine)
- 1 tablespoon fresh oregano leaves, chopped fine
- 1 tablespoon fresh basil leaf, chopped fine
- 1/2 cup kalamata olive, pitted, crushed and chopped coarse
- 1/4 cup caper
- 2-3 lemons, cut into wedges
- 1/2 lemon, juice of
- 1/2 cup dry white wine
Directions
1
In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.2
Saute the garlic; when golden in color, remove from heat and set aside for later use.3
Add onions, saute until just softened; remove from heat and set aside for later use.4
Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil.5
Add onion and garlic which you had set aside.6
Add roasted red bell peppers.7
Turn down heat and allow liquid to reduce.8
Add fresh herbs (parsley, oregano, basil).9
Add shrimp and steam until pink.10
Add capers and olives; allowing them to warm through.11
Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.12
Serves 4 - 6 comfortably; cook time - approximately 45 minutes, including peeling and chopping.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > European > Southern (Mediterranean)
- Preparation > Time to Make > < 60 mins
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- Preparation > Technique
- Occasion > Dinner Party
- Occasion > Seasonal
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Featured Reviews for This Recipe
From: ChicagoRN
On Jun 26, 2008
I thought this was a good recipe but I didn't find it to be great. In all fairness, I used jarred roasted red peppers rather than fresh (since I couldn't get to the store to get peppers) and I cut the butter in half per previous reviewers recommendations. I actually think I would have preferred a bit more butter to thicken this up (and that says a lot coming from me who cuts the fat in all recipes everywhere possible!). On the flip side...my husband thought it was GREAT! I think feta cheese would have been a great topper for this but I didn't have any on hand to confirm this. I would give this 3.5 stars...my husband would give it 4.5 stars so it's a 4 from us. Neither of my kids (age 2 and 4) liked this much but my 2 year old did enjoy the shrimp out of it. I will try this one again and increase the butter a bit, add REAL roasted red peppers and top with feta and report back! Nice change of pace from regular scampi!!! Thanks for posting.
From: TakeHomeChef
On Jan 4, 2008
I doctored this one up some replaced the tomatoes with Sun-Dried Tomatoes, and replaced one pound of the shrimp with scallops. Man it was GOOD. If you like scampi, you will LOVE this recipe! I also cut down the butter in 1/2 too.
From: tigerduck
On Jul 31, 2005
This is EXELLENT! I organised a dinner party just with finalists' recipes and this was the overall winner of my test team! I made sure to cook the finalist recipes with as little changes as possible, and I didn't add salt as this recipe didn't ask for any. I was astonished how flavourful this was, although there is no salt in it. I did use slightly less butter as stated, but I think you shouldn't cut it too much, since the butter makes this so tasty. Thank you so much for creating such a wonderful dish. I will do this again!
From: Chef Kate
On Jul 31, 2005
A very good combination of flavors but I found the butter to overpower everything and to become almost the pre-dominant flavor of the dish.
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