Olive Garden Sicilian Scampi

  • 4 Tbsp Butter
  • 2 Tbsp Olive oil
  • 2 tsp minced white onion
  • 2 tsp garlic, minced
  • 2 Tbsp Chablis or white wine
  • 12 shrimp, peeled and de-veined
  • 2 tsp lemon juice
  • 1 tsp fresh parsley, minced
  • Pinch of salt
  • pinch of black pepper
  • pinch of crushed red pepper flakes
  • 2 Tbsp heavy cream
  • 1 diced Roma tomato
  • 10 slices Italian bread

First, toast the bread on a sheet pan in the oven set to broil or in toaster oven.  The bread should toast for 1 to 2 minutes on each side, or until light brown.  Arrange the bread slices in a spoke-like fashion on a serving plate – (just do it the way you want, I don’t know why toast has to be arrange in any specific order in order to make it TASTE better.)

Next:  Heat a small skillet over medium heat.  Add butter and olive oil to the pan.  When the butter has melted, add onion and garlic.  Make sure your heat isn’t up too high or garlic may burn and turn brown and bitter.  Saute` for a minute and then add the wine to the pan.  Immediately add the shrimp.

Then –  After the shrimp is added, then add the lemon juice, parsley, salt, black pepper and red pepper.  Cook shrimp until they are done tossing occasionally.  When the shrimp is cooked add the cream and tomato.  Cook for 15 to 30 SECONDS.  Use tongs to place one shrimp on each slice of bread and one in the middle.  Pour sauce from the pan over the shrimp.  Top with Parmesan cheese and serve.

I honestly don’t know where I got this recipe.  It was in my cookbook on what looks like something someone had printed off from work and it says exactly what I’ve put here (except the bit in ( ) above).   I’m sure that if you ran a restaurant like Olive Garden, it would be necessary to be as ANAL to arrange your toast just so and make sure every single slice had only ONE shrimp on it – whatever.  I’m sure it’s gonna taste just YUMMY no matter HOW you arrange your toast or pour the shrimp on it . . . JUST EAT IT ALREADY! 🙂


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