Olive Garden Sicilian Scampi

Discussion in 'Food and nutrition' started by Travis and Jenn Bartimus, Apr 6, 2006.

  1. Olive Garden Sicilian Scampi

    Once you have the onion, garlic and parsley all chopped up, this clone of
    a top appetizer pick at the O. G. takes only a few minutes to prepare.
    Cooks at the Olive Garden speed up the process by using what they call
    "scampi butter" -- which is just butter that has all the spices and garlic
    and onions already in it -- so that each serving is prepared quickly and
    consistently without any tedious measuring (this is a different sauce than
    what comes on the restaurant's chicken scampi). When the shrimp is done,
    each one is placed on the inside end of five toasted Italian bread slices
    which have been arranged on the plate in a spoke-like fashion (you can
    also use a French baguette with the slices cut on the bias). One shrimp is
    also placed in the middle of the plate, then the delicious sauce is poured
    over the top. When the shrimp is gone, you dip the bread in the sauce and
    keep on eating. I've included diced roma tomato as an optional garnish,
    since one Olive Garden I visited used it, but another location on the
    other side of town did not. As for the shrimp, use medium-size (they're
    called 31/40) that are already peeled, but with the tails left on. Then
    all you have to do to butterfly them is make a deep cut (don't go all the
    way through), on the outside of the shrimp where the vein was. When the
    shrimp is cooked, they will curl and spread open.

    3 tablespoons butter, softened
    1 teaspoon minced white onion
    1 teaspoon minced garlic
    1 tablespoon Chablis wine
    6 fresh medium shrimp, butterfly cut with tails on
    1 teaspoon lemon juice
    1/2 teaspoon minced fresh parsley
    pinch salt
    pinch ground black pepper
    pinch crushed red pepper flakes
    1 tablespoon heavy cream
    1 tablespoon sliced canned black olives

    5 slices Italian bread, toasted

    Optional Garnish
    1 diced roma tomato
    freshly grated parmesan cheese

    Toast the sliced Italian bread on a sheet pan in your oven set to broil,
    or in a toaster oven. The bread should toast for 1 to 2 minutes on each
    side, or until light brown. Arrange the bread slices in a spoke-like
    fashion on a serving plate then dance over to the stove to whip up the
    scampi.
    Heat a small skillet over medium heat. Add 3 tablespoons butter to the
    pan.
    When the butter has melted add the minced onion and garlic. Make sure your
    heat isn't up too high or the garlic may burn, and turn brown and bitter.
    When the onion and garlic have sauteed for just a few seconds, add the
    wine to the pan.
    Immediately add the shrimp to the pan.
    After you add the shrimp, quickly add the lemon juice, parsley, salt,
    black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes,
    tossing occasionally.
    After a minute or two, when the shrimp is done, add the cream and olives.
    Cook for 15 seconds or so, then use tongs to place one shrimp on the end
    of each bread slice (the ends that are in the center of the plate), and
    place one shrimp in the center of the plate (not on bread). Pour the sauce
    from the pan over the shrimp and serve the dish with a diced roma tomato
    sprinkled over the top and freshly grated parmesan cheese, if that's your
    thing.

    From: http://www.topsecretrecipes.com

    Makes an appetizer for two.

    Jenn Mom2sam &Tiny


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