Shrimp Scampi

Shrimp In A Spicy Sauce
Favorite Seafood Recipe From Restaurant

Shrimp Scampi is really a confusing term. Scampi actually has many different names. Scampi is sometimes referred to as Norway Lobster, even although it is not caught in Norway and is not a lobster.

In France it is known as Langoustine. In the United Kingdom, the term scampi is often used to describe a meal of shelled tail meat, coated in breadcrumbs or batter, deep fried and served with chips.

They can also be called Dublin Bay Prawns.

To the fishermen that catch it, they are simply called prawns. In fact, the word "scampi" is Italian for shrimp.

In the USA, the term scampi is often used to name a shrimp dish served in garlic butter, but frankly, there are many very different scampi recipes that don't serve the prawns in garlic butter.

I use the term scampi most often to refer to larger shrimp (16-20 shrimp per pound). This is what is called for in this particular recipe, but of course you may use smaller prawns if you wish. And this particular restaurant recipe calls for the shrimp to be cooked in a tomato sauce.

Scampi is often served over linguine (or another pasta) or rice or in combination with one of these items along with some steamed baby vegetables.

This restaurant recipe for shrimp scampi makes a quick and easy dinner. Cooking the shrimp in brandy, tomato sauce, butter and garlic provides great flavor. Linguine or rice takes about the same amount of time to cook as the shrimp so either is great in terms of efficiency and taste.

I discovered this shrimp recipe while on a cruise (a rare vacation). I obtained the recipe and tweaked it just a bit. The restaurant customers love it. It is a favorite restaurant recipe.

Shrimp Scampi Recipe
Favorite Restaurant Recipe
Preparation time: 20 minutes. Serves 4.

Cooking Conversion Table

Ingredients:

2 pounds of scampi (shrimp) Use P & D shrimp (peeled and deveined) or clean, peel and de-vein the shrimp yourself