Mediterranean Scampi Recipes

Steps:

• In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.
• Saute the garlic; when golden in color, remove from heat and set aside for later use.
• Add onions, saute until just softened; remove from heat and set aside for later use.
• Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil.
• Add onion and garlic which you had set aside.
• Add roasted red bell peppers.
• Turn down heat and allow liquid to reduce.
• Add fresh herbs (parsley, oregano, basil).
• Add shrimp and steam until pink.
• Add capers and olives; allowing them to warm through.
• Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.
• Serves 4 - 6 comfortably; cook time - approximately 45 minutes, including peeling and chopping.

Steps:

• Combine the shallots, 5 cloves garlic and 2 tablespoons of the olive oil in a mini food processor. Process to make a smooth paste.
• Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme. Season with 1/2 teaspoon salt and cook until the shrimp are seared but not fully cooked, 1 to 2 minutes. Remove to a plate and repeat with the remaining shrimp and another 1/2 teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
• Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, 2 to 3 minutes. Return the thyme to the skillet and pour in the white wine, lemon juice, the remaining 1 1/2 teaspoons salt, 4 tablespoons butter and 1 cup water. Bring the sauce to a rapid boil and cook until reduced by half, 4 to 5 minutes.
• When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the breadcrumbs and bring to a boil just to thicken. Serve immediately.

Steps:

• Preheat the oven to 450 degrees F.
• For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
• For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
• Drizzle the baguette pieces with olive oil.
• Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
• Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

Steps:

• 1. In a large, deep, skillet or fast fry pan, melt butter. Be careful it does not burn
• 2. Saute garlic; when golden in colour, remove from heat and set aside for later use.
• 3. Add onions, bulbs with greens; saute until just softened; remove from heat and set aside for later use.
• 4. Add plum tomatoes with their juice; lemon juice; white wine. Bring to a simmer, stirring occasionally.
• 5. Stir in garlic and onion which you had earlier set aside.
• 6. Stir in roasted pimento peppers.
• 7. Turn down heat and allow liquid to reduce.
• 8. Stir in fresh herbs (parsley, oregano, basil).
• 9. Stir in peeled and deveined shrimp. Steam until pink.
• 10. Add capers and olives; allow to warm through.
• 11. Turn out onto warm platter or serving bowl. Garnish with lemon wedges and serve while hot. Serve with noodles, rice, or orzo.

Steps:

• 1 In a large, deep, skillet or fast fry pan, melt butter. Be careful it does not burn 2 Saute garlic; when golden in colour, remove from heat and set aside for later use. 3 Add onions, bulbs with greens; saute until just softened; remove from heat and set aside for later use. 4 Add plum tomatoes with their juice; lemon juice; white wine. Bring to a simmer, stirring occasionally. 5 Stir in garlic and onion which you had earlier set aside. 6 Stir in roasted pimento peppers. 7 Turn down heat and allow liquid to reduce. 8 Stir in fresh herbs (parsley, oregano, basil). 9 Stir in peeled and deveined shrimp. Steam until pink. 10 Add capers and olives; allow to warm through. 11 Turn out onto warm platter or serving bowl. Garnish with lemon wedges and serve while hot. Serve with noodles, rice, or orzo.