Mediterranean Scampi

TOOLBELT DIVA's Note:

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.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 lbs large shrimp , peeled, deveined, tails on
• ¼ 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
• ½ cup kalamata olive , pitted, crushed and chopped coarse
• ¼ cup capers
• 2 -3 lemons , cut into wedges
• ½ lemon, juice of
• ½ 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.

Reviews

[Melanie D]

Seriously - this took me FOUR hours to make from start to finish. I have never been so irritated with a recipe in my entire life. I don't know how anyone could possible prep this in 20 minutes (as it's listed). It was good, but certainly not great. That is 4 hours of my life I will never get back. I would highly recommend against making this. If you decide to make it, use canned tomatoes, bottled roasted peppers, ez-peel shrimp, and bottled minced garlic. Thank God that I got lucky with the olives - when I opened the jar, I was surprised to find that they were already pitted. I never want to see this recipe again!

[ChefDebs]

A lovely variation on scampi, I halved the recipe and substituted regular tomatoes for the plum as i had a ton from my garden.I served this with caesar salad, Ev's baked feta (#67949)and hot french bread.DH said this was "slap your Mama" food.Its a keeper!!
just made this recipe again..timed myself..took 20 mins start to finish.did use jarred red peppers.but still fabulous recipe.and really quick to whip up..maybe im a really fast chopper .lol!

[LK Devildog]

I think it took over an hour even with my shortcuts below, but well worth it. I used chicken (husband doesn't eat shrimp), 2 tblsp olive oil and 1 tblsp butter, garlic from the jar, a jar of roasted peppers (chopped), canned, crushed tomatoes, cilantro (no flat-leaf at the grocery store), no capers, no lemons. I also used a couple of squirts of bottled lemon juice. And it turned out FANTASTIC. I tasted before and after the olives (my husband is not a fan of those either), and they really made the difference. I forgot, I also added about 1 tsp of crushed red pepper. It needed salt to taste and we ate over pasta.