Shrimp Scampi
Courtesy of Chef/Owner Angelo Tradito at Old Stone Trattoria
1 lb. shrimp, cleaned and deviened 1 Lemon, juiced
1/4 cup dry white wine
1 tsp. salt
Freshly ground black pepper
Lemon zest – a pinch
2–4Tb.butter
Garlic, 2 cloves – peeled and sliced thinly 1/4 cup Italian parsley,
1/4 cup shrimp stock or seafood stock (may be purchased if desired)Season Shrimp with salt and pepper. Mean while, heat a medium sauté pan until hot, and addthebutterandoliveoil. Sautés shrimp until half-way cooked or until just pink. Remove shrimp and set aside. In the same pan, sauté the garlic until brown. Add the wine, shrimp stock and a bit more butter at the sametime. Let simmer for one minute on high heat. Then add the lemon juice and the shrimp and another Tbsp. of butter. Cook shrimp for 1-2 minutes more on medium heat and add choppedparsley. Serve over rice or pasta.Peter recommends:
Villa Fiorita “Le Tavole,” Peimonte Chardonnay, lean, light, Italian style Chardonnay, with hints of green apple and pear flavors
