Dali Scampi
Category
Dinner
Servings/Yield
2-4
Author
Christian Leue
Prepared in the Italian-American way, with shrimp or prawns, this simple dish is a perfect way to make a hearty pasta dish, a warm or chilled appetizer, or a salad. Our Dali N20 blend lends a layer of shellfish flavor and great color.
Ingredients
1 1/2 pounds of jumbo whole shrimp (approximately 30)
2 Tbsp olive oil, plus more for frying
4 garlic cloves, crushed
2 tsp fresh lemon juice
1/2 tsp salt
-
1 tsp Dali N20
Fresh lemon
White wine
Sliced garlic
-
Peperoncini
Fresh lemon
Chopped parsley
Optionally, cooked pasta
To Serve Chilled
To Serve Hot
Directions
Pick over and rinse the shrimp if necessary, remove any long antennae and discard.
Marinate the shrimp in a bag for 30 minutes with all of the ingredients.
Prepare a couple large pans over medium heat and add a healthy splash of olive oil to each. Add the garlic cloves from the marinade to the oil and cook briefly to infuse the oil, then remove them.
Raise the heat to high, then add and cook the shrimp on each side just until they are pink and barely set in the center, approximately 2 minutes per side for jumbo shrimp. When in doubt, pull them early, you can always cook them a bit more if needed.
If serving cold, chill the shrimp in a single layer in the freezer or fridge until cold, then serve with Paprika Remoulade and fresh lemon.
If serving hot, set the shrimp aside in a large bowl, then deglaze the pans with white wine. Reduce the liquid by half, then add garlic and peperoncini. Add the shrimp to the sauce, add parsley and toss well to coat, then drizzle with lemon juice and serve.
If serving with pasta, add a bit of pasta water to the pan along with the white wine, reduce as above, then add the garlic and al dente pasta, cook for a minute or two to coat with sauce, then toss with the shrimp and parsley.
Recipe Note
Variations & Ideas
• If you'd like to make the shrimp easier to eat, you can pre-peel them. If I do this, I always add the shells to a separate pan with a bit of olive oil and sauté them lightly, then deglaze with wine to extract the rich flavor from the shells. With larger prawns you can slip a knife up the back and partially remove the shell, leaving the head and tail attached. Kind of the best of both worlds.
• Once the shrimp are cooked, they can be pickled to keep them for a few more days and add even more flavor. Stay tuned for a fun recipe.
• Another great way to serve these hot is to follow the directions above, but plate over toast rubbed with garlic. I like to add blends like Penang N31 to the broth and pour this over the top. Serve with charred lemon.
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