Shrimp Scampi
Delphine Lee
ingredients
- • 1 loaf semolina or chewy bread, torn into large pieces
- • 1/2 cup extra virgin olive oil (EVOO), divided
- • 2 teaspoons anchovy paste
- • 2 pounds large shrimp, peeled and deviened
- • 6 cloves garlic, grated or chopped
- • 1 teaspoon crushed red pepper flakes
- • Salt and freshly ground black pepper
- • 3 tablespoons capers
- • 1/2 cup dry white wine, (eyeball it)
- • 1 cup seafood stock, clam juice or chicken stock
- • 1 lemon, juiced
- • 2 tablespoons cold butter
- • A generous handful fresh flat-leaf parsley, chopped
- • 1/4 cup store-bought olive tapenade
- • 1/4 cup store-bought pesto
- • 6 plum tomatoes, sliced
- • 1 small red onion, thinly sliced
directions
- 1
Preheat oven to 375°F.
- 2
Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.
- 3
Heat about 1/4 cup EVOO in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1-2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3-4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.
- 4
Place bread into bowls and drizzle with remaining EVOO then top with shrimp and pan juices. Place a bowl out to collect tails.
Source: Delphine Lee
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