Thursday, April 29, 2010

Spicy Shrimp Scampi

Today is National Shrimp Scampi Day, so I thought I'd share my hot and spicy version of this super-quick, simple and satisfying dish. Traditional shrimp scampi calls for shrimp, garlic, butter, parsley, and a splash of white wine and lemon juice, but variations are common. This recipe serves two and can be enjoyed with pasta or crusty bread or even rice, and something green like sauteed or steamed spinach or a tossed salad.

1 Tbs olive oil
1 Tbs butter
1 lb large shrimp, deveined and shelled but with tails left on
4 cloves garlic, minced
1 green onion, thinly sliced including green part
1/8 tsp (or more) red pepper flakes
1/4 tsp dried oregano
1 Tbs chopped parsley
1 Tbs dry white wine OR dry sherry (I use Busha Browne's Spicy Hot Pepper Sherry for extra zip)
1 Tbs freshly squeezed lemon juice

Heat the olive oil and butter in a skillet over medium heat until butter is melted. Add the shrimp, garlic, green onion, red pepper and oregano, and saute for a few minutes until shrimp turns pink. Remove from heat and stir in the parsley, wine or sherry, and lemon juice. Serve at once.

Zestfully yours,

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