Authorildavide

I took the traditional Italian scampi and adapted it for an appetizer using a sourdough toast. Big flavor and big hit!

 ½ pound small 31, 34 count shrimp, shelled and de-veined.
 3 tbsp. E.V.O.O
 4 garlic cloves, chopped
 ¼ cup of a dry white wine
 juice from a ½ lemon
 2 tbsp. parsley, chopped
 1 stick of butter
 3 tbsp. of heavy cream
 6 slices of sourdough bread brushed with oil & garlic, toasted or grilled.
 Toy Box Tomatoes and frisse lettuce for garnish.

1

Heat olive oil in sauté pan over medium heat, add garlic & prawns and sauté 2 minutes until prawns are a pinkish red in color, add wine to deglaze. Add parsley, lemon, butter and cream and let reduce until sauce thickens.

2

Place toasted garlic bruschetta on plate and spoon on 2 to 3 prawns per piece then drizzle with sauce and garnish with halved tomatoes and frisse.

Ingredients

 ½ pound small 31, 34 count shrimp, shelled and de-veined.
 3 tbsp. E.V.O.O
 4 garlic cloves, chopped
 ¼ cup of a dry white wine
 juice from a ½ lemon
 2 tbsp. parsley, chopped
 1 stick of butter
 3 tbsp. of heavy cream
 6 slices of sourdough bread brushed with oil & garlic, toasted or grilled.
 Toy Box Tomatoes and frisse lettuce for garnish.

Directions

1

Heat olive oil in sauté pan over medium heat, add garlic & prawns and sauté 2 minutes until prawns are a pinkish red in color, add wine to deglaze. Add parsley, lemon, butter and cream and let reduce until sauce thickens.

2

Place toasted garlic bruschetta on plate and spoon on 2 to 3 prawns per piece then drizzle with sauce and garnish with halved tomatoes and frisse.

BRUS CHET TA CON SCAMPI