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mediterranean scampi

(1 rating)
Recipe by
Elaine Radu
Toronto, ON

A different slant on Scampi. We have all enjoyed Scampi prepared by our favourite chefs. Have we enjoyed Scampi prepared my Mediterranean way? So good, you will be sorry when it is all gone. I developed this recipe for a cooking contest, and yes, friends.... it won. How exciting and tasty. Don't be afraid of the quantities listed; you and your guests will be happy and love the wonderful flavour. Oh yes... provide plenty of baguette to soak up all the aromatic sauce. You'll be glad you did.

(1 rating)
yield 4 - 6
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For mediterranean scampi

  • 2 lb
    large shrimp, peeled, deveined, tails on
  • 1/4 lb
    unsalted butter
  • 1 lg
    head garlic; whole head, peeled, crushed and chopped fine
  • 1 c
    green onion, bulbs and stems, chopped coarse
  • 2
    large, red pimento peppers; roasted; skin seeds and pith removed and cut into thin strips
  • 2 c
    fresh, ripe plum tomatoes, peeled and chopped, with juice
  • 1 c
    flat leaf italian parsley, complete with stems, chopped fine
  • 1 Tbsp
    fresh oregano leaves, chopped fine
  • 1 Tbsp
    fresh basil leaves, chopped fine
  • 1/2 c
    kalamata olives, pitted, crushed and chopped coarse
  • 1/4 c
  • 2 - 3
    lemons cut into wedges
  • 1/2
    lemon - juice of
  • 1/2 c
    dry white wine

How To Make mediterranean scampi

  • 1
    In a large, deep, skillet or fast fry pan, melt butter. Be careful it does not burn
  • 2
    Saute garlic; when golden in colour, remove from heat and set aside for later use.
  • 3
    Add onions, bulbs with greens; saute until just softened; remove from heat and set aside for later use.
  • 4
    Add plum tomatoes with their juice; lemon juice; white wine. Bring to a simmer, stirring occasionally.
  • 5
    Stir in garlic and onion which you had earlier set aside.
  • 6
    Stir in roasted pimento peppers.
  • 7
    Turn down heat and allow liquid to reduce.
  • 8
    Stir in fresh herbs (parsley, oregano, basil).
  • 9
    Stir in peeled and deveined shrimp. Steam until pink.
  • 10
    Add capers and olives; allow to warm through.
  • 11
    Turn out onto warm platter or serving bowl. Garnish with lemon wedges and serve while hot. Serve with noodles, rice, or orzo.

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