Best Mediterranean Scampi Recipes

MEDITERRANEAN SCAMPI

MEDITERRANEAN SCAMPI image

A different slant on Scampi. We have all enjoyed Scampi prepared by our favourite chefs. Have we enjoyed Scampi prepared my Mediterranean way? So good, you will be sorry when it is all gone. I developed this recipe for a cooking contest, and yes, friends.... it won. How exciting and tasty. Don't be afraid of the quantities...

Provided by Elaine Radu

Time 1h5m

Number Of Ingredients 14

Ingredients

2 lb large shrimp, peeled, deveined, tails on
1/4 lb unsalted butter
1 large head garlic; whole head, peeled, crushed and chopped fine
1 c green onion, bulbs and stems, chopped coarse
2 large, red pimento peppers; roasted; skin seeds and pith removed and cut into thin strips
2 c fresh, ripe plum tomatoes, peeled and chopped, with juice
1 c flat leaf italian parsley, complete with stems, chopped fine
1 Tbsp fresh oregano leaves, chopped fine
1 Tbsp fresh basil leaves, chopped fine
1/2 c kalamata olives, pitted, crushed and chopped coarse
1/4 c capers
2 - 3 lemons cut into wedges
1/2 lemon - juice of
1/2 c dry white wine

Steps:

1. In a large, deep, skillet or fast fry pan, melt butter. Be careful it does not burn
2. Saute garlic; when golden in colour, remove from heat and set aside for later use.
3. Add onions, bulbs with greens; saute until just softened; remove from heat and set aside for later use.
4. Add plum tomatoes with their juice; lemon juice; white wine. Bring to a simmer, stirring occasionally.
5. Stir in garlic and onion which you had earlier set aside.
6. Stir in roasted pimento peppers.
7. Turn down heat and allow liquid to reduce.
8. Stir in fresh herbs (parsley, oregano, basil).
9. Stir in peeled and deveined shrimp. Steam until pink.
10. Add capers and olives; allow to warm through.
11. Turn out onto warm platter or serving bowl. Garnish with lemon wedges and serve while hot. Serve with noodles, rice, or orzo.

MEDITERRANEAN SCAMPI

Mediterranean Scampi image

Who does not like Scampi. You have had Scampi the usual method, with loads of garlic and extra virgin olive oil... Now have Scampi my Med-way, and you won't go back.... Have plenty of baguette to soak up all the sauce... So good, you will be sorry when it is all gone. Winning Recipe Entry, RSC#7.

Provided by TOOLBELT DIVA

Categories European

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs large shrimp, peeled, deveined, tails on
1/4 lb unsalted butter
1 head garlic, whole head, peeled, crushed, and chopped fine
1 cup green onion, bulbs and stems chopped coarse
2 large red bell peppers, roasted, skin seeds and pith removed and cut into thin strips
2 cups fresh ripe plum tomatoes, peeled and cut up with their juice
1 cup flat-leaf Italian parsley, with stems (chopped fine)
1 tablespoon fresh oregano leaves, chopped fine
1 tablespoon fresh basil leaf, chopped fine
1/2 cup kalamata olive, pitted, crushed and chopped coarse
1/4 cup capers
2 -3 lemons, cut into wedges
1/2 lemon, juice of
1/2 cup dry white wine

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.

Nutrition Facts : Calories 511.5, Fat 28.2, SaturatedFat 15.2, Cholesterol 347.5, Sodium 1713.9, Carbohydrate 26.1, Fiber 7.2, Sugar 8.2, Protein 36.6

MEDITERRANEAN SCAMPI

MEDITERRANEAN SCAMPI image

Yield 6

Number Of Ingredients 14

Ingredients

2 lb large shrimp, peeled, deveined, tails on
1/4 lb unsalted butter
1 large head garlic; whole head, peeled, crushed and chopped fine
1 c green onion, bulbs and stems, chopped coarse
2 large, red pimento peppers; roasted; skin seeds and pith removed and cut into thin strips
2 c fresh, ripe plum tomatoes, peeled and chopped, with juice
1 c flat leaf italian parsley, complete with stems, chopped fine
1 Tbsp fresh oregano leaves, chopped fine
1 Tbsp fresh basil leaves, chopped fine
1/2 c kalamata olives, pitted, crushed and chopped coarse
1/4 c capers
2 - 3 lemons cut into wedges
1/2 lemon - juice of
1/2 c dry white wine

Steps:

1 In a large, deep, skillet or fast fry pan, melt butter. Be careful it does not burn 2 Saute garlic; when golden in colour, remove from heat and set aside for later use. 3 Add onions, bulbs with greens; saute until just softened; remove from heat and set aside for later use. 4 Add plum tomatoes with their juice; lemon juice; white wine. Bring to a simmer, stirring occasionally. 5 Stir in garlic and onion which you had earlier set aside. 6 Stir in roasted pimento peppers. 7 Turn down heat and allow liquid to reduce. 8 Stir in fresh herbs (parsley, oregano, basil). 9 Stir in peeled and deveined shrimp. Steam until pink. 10 Add capers and olives; allow to warm through. 11 Turn out onto warm platter or serving bowl. Garnish with lemon wedges and serve while hot. Serve with noodles, rice, or orzo.

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