Finally, here's a recipe for a variation on what is known in some areas as shrimp scampi -- a term unknown in Italy, since scampi is the Italian word for jumbo shrimp of the kind that have claws and resemble small lobsters, and calling something "jumbo shrimp shrimp" doesn't make much sense.
And also for Scampi alla Busara, a recipe from Friuli Venezia Giulia that's done on top of the stove; you can uses scampi or any other moderately sized crustacean. For 6 you'll need:
And also for Scampi alla Busara, a recipe from Friuli Venezia Giulia that's done on top of the stove; you can uses scampi or any other moderately sized crustacean. For 6 you'll need:
Prep Time: 20 minutes
Cook Time: 20 minutes
Ingredients:
- ** For Scampi alla Busara **
- 3 1/3 pounds (1.5 k) scampi
- 3 cloves garlic
- A finely sliced medium onion
- 2 tablespoons finely minced parsley
- 1/3 cup olive oil
- A glass of dry white wine
- A pinch of saffron
- 1/4 cup bread crumbs
- 2/3 pound peeled, seeded chopped and drained plum tomatoes (canned will do in a pinch)
- A shredded hot pepper
- Toasted bread
- ** For Shrimp Scampi **
- 2 1/4 pounds (1 k) scampi
- 2 cloves garlic
- 1/4 cup minced parsley
- Olive oil
- 1/2 cup dry white wine
Preparation:
For Scampi alla Busara: Wash the scampi well and split the tails with a pair of scissors, then put them on a cloth to dry.Take a bowl and combine the tomatoes, wine, saffron, bread crumbs, and hot pepper. Mix well. Sauté the garlic, onion and parsley in the oil, and as soon as the onion begins to color add the scampi and the tomato mixture. Cover and simmer for about 5-8 minutes, depending upon the size of the scampi (they should be pale pink), by which time the sauce will be reduced somewhat (add more liquid if it gets too dry).
Serve the scampi with the freshly toasted bread.
Want the classic shrimp scampi?
Last week Elisabetta and I had some scampi; for a pound of scampi we minced a clove of garlic and 2 tablespoons parsley, preheated the oven to 350 F (175 C), put the scampi on a rack in a baking tray, sprinkled them with the herbs, a little olive oil, and a half cup of dry white wine, seasoned to taste with salt and pepper, and baked them for about 10 minutes (if you do them over the coals the time will be less, until they are pale pink). Extremely simple and quite tasty, though Elisabetta thought the garlic overshadowed the sweetness of the shrimp. The wine? A Lugana brut from Cà dei Frati.
