Wednesday, February 25, 2009

Ingredients for 4 servings

16 large shrimp (size 16-20)
1 Tbsp. butter
1/2 cup diced roma tomatoes
3 oz. heavy cream
1 garlic clove, crushed and chopped
1 pinch chili flakes
1 Tbsp. Worcestershire sauce, dash of Tabasco
salt and black pepper to taste.


Heat the butter in a large skillet and saute the garlic, peeled and cleaned shrimp, diced tomatoes and chili flakes until the shrimp turns pink.
Deglaze with the white wine and cook until the wine evaporates.
Add the cream, Worcestershire sauce and hot sauce, and cook until the sauce is reduced and thick.
Season to taste with salt and pepper and serve the shrimp scampi in four appetizer plates.

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