Scampi fra diavolo
Prep: 30 min. Total: 30 min serves 4
3tbs butter
1/3 cup panko (Japanese bread crumbs available in most grocery stores in Asian food aisle)
1/2 cup freshly chopped Italian parsley, divided
1 1/4 uncooked large shrimp, peeled, deveined , tails left intact
2 tbs extra virgin olive oil
1 1/2 thinly sliced red onion
5 garlic cloves minced
1/2 teaspoon dried crushed red pepper
2/3 cup dry white wine (preferably Sauvignon Blanc)
Lemon wedges
Melt 1 tbs butter in a large nonstick skillet over med.-high heat. Add panko and stir until golden brown and crisp (about 2 min.)Traqnsfer to small bowl; mix in 2 tbs of parsley.
Sprinkle shrimp with salt and pepper. Melt remaining 2tbs butter with olive oil in same skillet over high heat. Add red onion and sute until beginning to soften, about 3 min. Stir in garlic and crushed red pepper and saute 1 min. Add shrimp and saute until barely opaque in center about 1 min. per side. Add white wine and simmer until liquid is slightly thickened and reduced, 2-3 min.. Season to taste with salt and pepper. Stir in remaining parsley. Transfer to shallow bowl. Sprinkle the sauteed panko over and serve with lemon wedges.
(we used lettuce as the base over which this was served). This came out of a Southern Living mag. Happy eating!
