Recipe by Bone Man
This dish evolved from my spicy omelette sauce recipe. This chunky sauce just "screamed out" to have seafood added and since butter, vermouth, and garlic are integral to this particular blend, I figured I could add shrimp and call it a scampi of sorts. You could also add calamari rings, bay scallops, mussels, and/or fish chunks if you wished and it would only add to this dish's superb flavor. In any case, it's not pop-your-eyeballs-out hot but you can supplement the heat from the cooking oil by adding a little Tabasco as directed. This is a shrimp dish that will be quickly devoured by a small crowd as I discovered when I first served it as one of multiple appetizers at a family gathering -- it was the first to disappear. As a meal, you can serve this over either cooked Basmati rice or egg noodles. I've offered some ingredient substitutions which have, so far, worked beautifully for me. As a final comment, I love to take this dish camping and cook it in a wok right over an open campfire. Enjoy this dish -- you won't be bored with it, I guarantee that much!
Top Review by DancingPanda
Oh my,this was good! Tasted like something you would get at a restaurant. I did have a challenge with the "cooking oil, hot garlic type". In the end, I added 2 extra garlic gloves and some red pepper flakes in step 2. We used about 1/2 pound of tiger prawns, 1/3 pound of halibut and served over whole wheat linguine. I did use the tabasco - about 4 shakes or so. This was so good!! Alongside a salad, it was great dinner - company worthy! Thanks :)
- 15 ounces stewed tomatoes (canned, chopped, with juice)
- 1 large garlic clove, minced
- 2 tablespoons cooking oil, hot garlic-type
- 1 medium onion, roughly chopped
- 1 1⁄2 tablespoons honey (or, good sorghum molasses, not blackstrap)
- 1 tablespoon butter
- 1⁄4 cup salsa verde (or regular salsa)
- 3 tablespoons vermouth (or, white table wine)
- Tabasco sauce (optional)
- 1 lb raw shrimp, medium-sized, peeled, de-veined, de-tailed
Directions See How It's Made
- In a large no-stick skillet over medium heat, pour in the cooking oil and the butter.
- When the oil has heated some, drop in the onion and minced garlic and sauté, stirring frequently, until the onion has tenderized, (about 6-8 minutes).
- Next add the stewed tomatoes with the juice and the salsa verde. Allow this blend to reduce for about 5 minutes, uncovered, stirring frequently.
- Add the honey, the vermouth, the raw shrimp, and the Tabasco (if using) and sautee for 6 more minutes, stirring constantly. (If adding mussels and/or fish chunks, cook for an additional 3 minutes and until all mussels have opened -- discard any mussels which fail to open after a few minutes).
- NOTE: If adding additional seafood, you may wish to add some extra liquid during the final sauté. I recommend using canned chicken broth which I have used with great success in this dish.
- You can serve this dish (on small plates) as an appetizer -- or, as a meal, you can serve it over either cooked rice or egg noodles.