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Arty's Choked Scampi |
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Arty's Choked Scampi |
A shrimp is a shrimp; a prawn is, well, a shrimp. The two
words are used interchangeably in markets and restaurants
everywhere. The textbooks may agree that a shrimp is a shrimp,
but many people (and quite a few cookbooks) refer to this most
popular of shellfish as a prawn. In Italy, Dublin Bay prawns
are called scampi, which has confused North Americans
even more. In Canada and the US, scampi refers to a dish of
large shrimp that are cooked with garlic and butter or olive
oil. |
| Ingredients |
- 2 lbs of shrimp
- 12 baby artichokes or 8 large globe artichokes
- Juice of 2 lemons
- 6 tablespoons of extra virgin olive oil
- 4 tablespoons of chopped parsley
- 3 tablespoons of sliced garlic
- 3 tablespoons of minced shallots
- 1 tablespoon of curry powder
- 1 cup white wine (chardonnay works best)
- 3 tablespoons of flour
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| Cooking
Instructions |
- For the small artichokes, trim of the top ¼ inch of
the vegetables and quarter lengthwise.
- Place in water seasoned with the lemon juice. Drain
and steam for 20 minutes until tender.
- Reserve for the larger ones, trim out the
hearts, slice and acidulate, discarding all the leaves.
- Drain and steam for 5 minutes until tender. Reserve.
- Place half the oil in a large skillet over medium
heat.
- Cook the artichokes for 5 minutes until beginning to
brown. Reserve.
- Add the remaining oil to the skillet.
- Season the flour and toss with the shrimp.
- Turn the heat to high. Add the shrimp, garlic and
shallots. Add the curry powder and cook until the shrimp
are done.
- Add the wine and cook until liquid is sauce like in
consistency.
- Return the artichokes to the pan, toss and serve as a
middle or main course
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| Comments |
Makes about four (4) servings. |
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