Grilled Jumbo Shrimp, or Scampi alla Piastra: A simple, zesty recipe. To serve 4 you'll need:
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 1/2 pounds (2 k) large scampi (jumbo shrimp, the kind with claws that resemble small lobsters)
- 1 cup (200 g) rice
- Fresh ginger root
- Tabasco sauce
- Coriander
- Lemon
- Fresh taragon
- Olive oil
- Salt
- Peppercorns
Preparation:
Wash the scampi, split them up the middle, rub them with olive oil, salt, and freshly ground pepper, and cook them on a griddle or in a hot oven for about 5 minutes, or until they are pink (if they're large figure a minute or two more).
Boil the rice, drain it, and sauté it in a little olive oil, seasoning it with two or three thin slices of ginger.
Heat a third of a cup of oil until it is hot but not crackling, and flavor it with a few drops of Tobasco sauce, a couple freshly ground coriander berries, salt, and freshly ground pepper. Squeeze a lemon and whisk it into the oil, so as to obtain a smooth emulsion. Mince the tarragon and add it to the sauce. A arrange the scampi on a bed of rice, pour the sauce over them, and serve.
The wine? Something sparkling, and Franciacorta sounds about right.
Boil the rice, drain it, and sauté it in a little olive oil, seasoning it with two or three thin slices of ginger.
Heat a third of a cup of oil until it is hot but not crackling, and flavor it with a few drops of Tobasco sauce, a couple freshly ground coriander berries, salt, and freshly ground pepper. Squeeze a lemon and whisk it into the oil, so as to obtain a smooth emulsion. Mince the tarragon and add it to the sauce. A arrange the scampi on a bed of rice, pour the sauce over them, and serve.
The wine? Something sparkling, and Franciacorta sounds about right.
