Serving Size : 4 persons
Preparation Time : 25 minutes
There are very few styles of cooking I can think of that conjure up more images and emotions than the cuisine of Italy and this dish is no exception. Imagine sitting down to a quiet, candle lit meal of sweet succulent shrimp served in a delicious sauce of butter and garlic, or imagine that same meal served at a large gathering of family and friends , I dare you to say a smile doesn’t come to your face at either thought.
This is actually a very simple to prepare meal that yields wonderful results every time. As an interesting side note , the traditional shellfish used in the preparation of this dish is actually called scampi and looks a bit like a cross between a shrimp and crayfish. The closest thing available in American markets are langoustines, but large tiger prawns or shrimp are a perfectly acceptable substitute. Try this dish with friends or a loved one and make some new memories of your own.
| Amount | Measure | Ingredients |
| 2 lbs large (25-30 count) | shrimp or tiger prawns shelled and cleaned |
| 1/2 | cup | yellow onion , sliced thinly |
| 2 | tablespoon | garlic, chopped fine |
| 3 | large | Roma tomatoes , seeded and sliced into thin wedges |
| 2 | tablespoon | butter (not margarine) |
| 1/4 | cup | dry white wine (such as chardonnay or pinot blanc) |
| 1 | tablespoon | lemon juice |
| | Salt and black pepper to taste |
To prepare:
In a large sauté pan over medium heat , melt the butter until it is clear. Next, add the onions , garlic, and shrimp and cook until the shrimp starts to turn pink . Add the tomatoes and cook an additional 2-3 minutes , lower the heat and slowly swirl in the wine and lemon juice, being careful not to overheat or "break" the sauce . Season with salt and pepper and serve over rice or fettuccine pasta with a crisp white wine and garlic bread.
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