Scampi Rockefeller

Submitted by Steve P.

"Fantasticly Rich Tasting shrimp Dish in an elegant presentation."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 2

ingredients

• 1⁄2 lb large uncooked shrimp, shelled,deveined
• 1 tablespoon olive oil
• 6 cloves garlic, chopped
• 1 bunch green onion, chopped
• 5 ounces packages ready-to use fresh spinach leaves, stemmed if desired
• 1 bunch basil leaves, coarsely chopped
• 2 tablespoons grated romano cheese
• 1⁄2 teaspoon hot pepper sauce (such as Tabasco)
• 1⁄2 teaspoon white wine vinegar
• 3 tablespoons Pernod (or other anise-flavored liqueur)

directions

1. Preheat oven to 450°F degrees.
2. Lightly oil 9-inch glass pie plate.
3. Arrange shrimp in prepared plate.
4. Season shrimp lightly with salt and pepper.
5. Heat oil in heavy medium skillet over medium-high heat.
6. Add garlic and green onions and saute until softened, about 2 minutes.
7. Add spinach to skillet.
8. Cover and cook until spinach is tender and wilted, stirring occasionally, about 4 minutes.
9. Mix in basil, cheese, hot pepper sauce and vinegar.
10. Season with salt and pepper.
11. Remove from heat; mix in Pernod.
12. Spoon spinach mixture evenly over shrimp.
13. Bake until shrimp are just cooked through, approximately 8 minutes.

Reviews

[Peter Pan]

Super easy and really nice presentation. I arranged the shrimps into circle in individual dishes with cooked spinach on top. My friends were so impressed, they thought I had secretly attended culinary school or dating a gourmet cook. Thanks for sharing your recipe.

 

[PetsRus]

We had this as a starter and enjoyed every bite! Used Ouzo, and the basil is really nice in this.

 

[chia2160]

this is sooo good! and so easy to make too. i used 1 lb of jumbo shrimp for 2 of us, and sambuca. i served this with my micro rice rissotto, doesn't get much better than this!

 

[CASunshine]

Really beautiful presentation and very tasty, too. This dish has some strong flavors but they blend together really well. I used Sambuca for the Pernod and white balsamic vinegar for the white wine vinegar as that is what I had available. DH & I ate it with fresh honeydew melon as I thought the simplicity of the fruit would balance the complexity of this dish's flavors. A very nice meal! This would be a beautiful appetizer, too.