Prep 15 mins
Cook 20 mins
I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat!
- 1 tablespoon butter, melted
- 1 garlic clove, crushed
- 2 slices crusty Italian bread, about 1 inch thick
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 lb shrimp, peeled and deveined (about 12 large shrimp)
- 1⁄4 cup flour
- 1⁄2 teaspoon garlic salt
- 1⁄8 teaspoon pepper
- 1 cup white wine (I used Pinot Grigio)
- 2 tablespoons lemon juice
- 4 -6 tablespoons butter, cut into 1T pieces
- 1⁄4 cup fresh basil, minced
- 1 tomatoes, seeded and diced
- For garlic toast, preheat broiler.
- Saute garlic in butter for 2-3 minutes.
- Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
- Put each slice of bread onto a serving plate and set aside.
- In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
- Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
- Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
- Remove shrimp from pan and pour out any excess butter.
- Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
- Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
- Add basil and tomato to the pan and stir.
- Return shrimp to the pan and toss.
- Put shrimp on garlic toast and pour sauce over the shrimp.
I've made this three times so far so special occasions and it's perfect every time. So, so good. YUM!
I fixed this the other night and all my DH and I can say was WOW! Thank you. I forgot to add the stars and if I could mark more than 5 I would.
This was such a decadent, tasty meal! I had already started a batch of Zurie's Overnight No-Knead Bread the day before so I didn't do the garlic toast - I figured we could use the bread to sop up any juices. As it turns out, this isn't an especially saucy shrimp dish (I should have gotten a clue from the flour in the recipe) but whatever sauce was there tasted *divine* on fresh baked bread. I'll definitely do the garlic toast the next time, just to get the full effect. Thanks for posting!