Mediterranean Scampi Food

MEDITERRANEAN SHRIMP

Steps:

• Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.
• In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.
• Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.
• Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.
• Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

MEDITERRANEAN SHRIMP

Steps:

• Preheat the oven to 450 degrees F.
• For the vegetables: In a large bowl, whisk the white wine, olive oil and garlic. Add the artichokes, haricot vert, tomatoes, olives, capers and onions and toss to coat. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to a baking sheet and evenly spread out. Roast until the tomatoes begin to release their juices, 10 to 12 minutes.
• For the shrimp: While the vegetables are roasting, use the same bowl and mix together the olive oil, oregano, red pepper, garlic and lemon zest and juice. Add the shrimp and toss to coat. Season with about 1/4 teaspoon salt and a pinch of black pepper.
• Drizzle the baguette pieces with olive oil.
• Remove the baking sheet from the oven and add the shrimp. Stir and evenly spread out the shrimp and vegetables. Add the pieces of baguette around the perimeter. Roast until the shrimp is pink and opaque, 8 to 10 minutes.
• Transfer to a serving bowl, sprinkle with the crumbled feta and serve with the bread.

CHICKEN SCAMPI I

Steps:

• Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
• Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
• In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!

MEDITERRANEAN SCAMPI

Steps:

• In a large skillet or deep fast fry pan, melt butter; be careful it does not burn.
• Saute the garlic; when golden in color, remove from heat and set aside for later use.
• Add onions, saute until just softened; remove from heat and set aside for later use.
• Add plum tomatoes with their juice; lemon juice, white wine; bring to a boil.
• Add onion and garlic which you had set aside.
• Add roasted red bell peppers.
• Turn down heat and allow liquid to reduce.
• Add fresh herbs (parsley, oregano, basil).
• Add shrimp and steam until pink.
• Add capers and olives; allowing them to warm through.
• Turn out onto a warm platter or serving bowl -- garnish with lemon wedges, and serve while hot.
• Serves 4 - 6 comfortably; cook time - approximately 45 minutes, including peeling and chopping.

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

Steps:

• Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
• In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.

GREEK SCAMPI

Steps:

• Shell and devein shrimp, if necessary, rinse them and set aside.
• Prepare ingredients - Have all the ingredients prepared and at hand before beginning to sauté.
• Sauté the garlic in the oil briefly, and then add the shrimp. Cook on medium heat for a minute.
• Add tomatoes, feta, lemon juice, and dill.
• Stir so the shrimp cook on both sides.
• When the shrimp are pink and the tomatoes and feta have made a sauce, it's ready. Sprinkle with salt and pepper to taste and serve at once.

SICILIAN SCAMPI (OLIVE GARDEN STYLE)

Steps:

• Cut the loaf of bread on an angle, half an inch thick, at least 35 slices.
• Arrange 5 slices on serving plates so they face in like flower petals.
• (You can toast the slices if you like) Heat the butter in a large skillet until it's bubbling lightly.
• Add the garlic and the WHITE of the onions and cook for a minute.
• Add shrimp and cook until it's just done.
• Place a piece of shrimp on the bread closest to the center of the circle, any extra I put in the space left in the center.
• Add the wine and olives to the remaining garlic butter in the skillet and cook until it's lightly boiling.
• About 2 minutes.
• Spoon sauce over the shrimp and bread.
• Garnish with the tomatoes and the GREEN of the green onions.
• Serve with napkins and eat with your fingers.