I occasionally get requests for shrimp scampi, which are an English language creation, at least in name: In Italy scampi are jumbo shrimp of the kind that have claws and resemble small lobsters, and calling something "jumbo shrimp shrimp" doesn't make much sense. This doesn't mean we don't enjoy the recipe, however. Just that they're called scampi alla piastra.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- Figure a pound (400 g) of scampi per person, and, per pound:
- 1 clove garlic
- 2 tablespoons minced parsley
- Olive oil
- Dry white wine
- Salt and pepper to taste
Preparation:
For a pound of scampi, mince a clove of garlic and 2 tablespoons parsley, preheat your oven to 350 F (175 C), put the scampi on a rack in a baking tray, sprinkle them with the herbs, a little olive oil, and a half cup of dry white wine, season to taste with salt and pepper, and bake them for about 10 minutes (if you do them over the coals the time will be less, until they are pale pink, and turn them once or twice).
Extremely simple and quite tasty, though wife Elisabetta would reduce the garlic, because she says it overshadows the sweetness of the shrimp. The wine? A Lugana Brut from Cà dei Frati.
Extremely simple and quite tasty, though wife Elisabetta would reduce the garlic, because she says it overshadows the sweetness of the shrimp. The wine? A Lugana Brut from Cà dei Frati.
