Monday, February 06, 2006
This recipe was shared with me a few years back by someone from the CLBB. Shortly after they shared the recipe, they disappeared from the boards, so I have no idea if they ever got my note of thanks.
4 tsp olive oil (did not measure ~ it was a glug or two)
12 med. garlic cloves, crushed (this came to about 1/3 cup crushed garlic)
1 c. dry red vermouth
2 c. diced tomatoes (4 roma tomatoes)
1 1/2 lb. large shrimp, shelled and deveined
1 c. chopped FRESH parsley
Several drops hot pepper sauce
fresh ground pepper
Shrimp Scampi directions: Heat olive oil in a nonstick skillet over med. high heat. Saute the garlic for a few seconds, then add the red vermouth and tomatoes. Cook for 5 min. Add the shrimp and cook for 3 min., or until shrimp are pink. Season with hot pepper sauce, fresh parsley (all of it!), salt, and pepper to taste. Divide between 4 plates (or two and Rob's lunch box).