Sicilian Shrimp Scampi
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 lb shrimp, peeled and deveined (medium size)
- 1⁄8 cup olive oil
- 2 tablespoons olive oil
- 4 tablespoons onions, finely minced
- 3 teaspoons garlic, minced
- 1 cup dry white wine
- 2 tablespoons flour
- 2 tablespoons water
- 4 tablespoons lemon juice, freshly squeezed
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cayenne pepper
- 1⁄4 teaspoon white pepper
- 1 cup heavy cream
- 1 cup asiago cheese, finely grated
- 1⁄2 cup mozzarella cheese, finely grated
- 1 cup tomatoes, diced
- 4 tablespoons green onions, diced
- cooked pasta or toasted garlic bread
directions
- Combine flour and water in small bowl stirring to make a smooth paste then set aside.
- In heavy saute pan add olive oil and heat over medium heat.
- Add onion and garlic and saute for 3 minutes.
- Add shrimp and saute for 4 minutes.
- Remove shrimp with a slotted spoon and set aside.
- Add lemon juice and white wine to saute pan and simmer for 3 minutes.
- Add flour mixture very slowly to wine and lemon juice whisking constantly to incorporate.
- Whisk until smooth and simmer for 2 minutes until thickened.
- Pour heavy cream slowly into saute pan again whisking constantly to incorporate.
- Add cheeses and remaining seasonings stirring until cheese is completely melted.
- Add shrimp and cook for an additional 1 to 2 minutes.
- Serve over pasta or garlic bread and garnish with diced tomatoes and green onions.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.