- Serves: 4
- Preparation Time: 15 minutes
- Total Cooking 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.
|2 lbs large (25 – 30 count)||shrimp or tiger prawns shelled and cleaned|
|½||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)|
|¼||cup||dry white wine (such as chardonnay or pinot blanc)|
|Salt and black pepper to taste|
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.