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Italian: Shrimp Scampi - Gourmet Style

Source of Recipe

Newsday, Inc.


Recipe Introduction

"It's to die for," Joseph "Joe Dogs" Iannuzzi said of this recipe for shrimp scampi "gourmet-style" in the revised edition of "The Mafia Cookbook" (Simon and Schuster, $18). A moment later, he clarified a point, adding "There's no pun intended with that."

Recipe Link: www.newsday.com

List of Ingredients

2 pounds large shrimp (under 20 count)
1/4 pound (1 stick) butter
3 cloves garlic, crushed and minced
1 medium shallot, finely chopped
1/4 teaspoon black pepper
1/2 teaspoon Accent
1/4 cup heavy cream
2 tablespoons chopped Italian parsley



Recipe

Clean and butterfly shrimp. Set aside.

In large saucepan, melt butter over low heat until bubbling (do not let it turn brown and burn). Add garlic and shallot to pan and saute for about 3 minutes, or until limber. Add shrimp and cook on both sides until pink all over, about 4 minutes. When done, remove shrimp from pan and set aside. Quickly add pepper, Accent and cream to saucepan and stir vigorously. Put shrimp back in pan and stir into sauce mixture.

Pour shrimp with sauce mixture onto a warm serving platter. Sprinkle chopped parsley over everything and serve immediately with rice or noodles.

YIELD: 6 Servings.