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Shrimp Scampi Done Right (with recipe)


Chuck Hayes, Newborn, Georgia - [email protected]

Of all of life’s little pleasures  I would have to say that seafood (if it’s done right) is right up there with finding a dollar bill in your pocket that you forgot about, or perhaps catching a wiff of perfume that you remember your 2nd grade teacher wearing;  surprising, exciting, transcending all in one.  Different scenarios on many levels, but they all send the same chemicals to your brain----sending you to your “happy place”.

     Below is a recipe that is one of my wife’s favorites, and since April 27th is her birthday I only feel it appropriate that I honor her in my own little way.  It is a combination of my scampi recipe and a “deconstructed” version from The Olive Garden restaurant that she also loves very much.


Serves 4

• 1-1 ¼ lb peeled and deveined shrimp (the larger the better)
• Olive oil---enough to coat bottom of pan
• ¾-1 cup fruity white wine (any drinkable Riesling is GREAT)
• BIG “squirt” Wish Bone Italian salad dressing (this stuff really is good in this recipe)
• 1 small can sliced pitted black olives---diced small
• 3 cloves garlic minced fine or put through a press
• 1 loaf French or Italian bread cut on an angle---slices toasted
• 1 stick of UNsalted butter
• 1 Tb dried oregano or 2 Tb fresh minced
• ½ tsp fresh ground black pepper
• ½ cup grated Parmesan cheese
• Chopped flat leaf parsley for garnish


In a large (12” or better—you want plenty of room in the pan) non-stick skillet over med-high heat place the olive oil, butter, pepper, oregano and garlic in the pan. 

• Sauté for about 30 seconds (or until you can smell the aroma of the garlic—don’t let the garlic burn!) then add the white wine. 

• Reduce the liquid by half and add the Italian dressing. 

• Bring back to light boil and add the shrimp.  Cook shrimp until just pink on both sides (flip when necessary). 

• Toss in diced black olives and incorporate. 

• Top the scampi with the cheese and mix thoroughly. 

On 4 separate plates arrange 3 slices of the toasted bread and top with a shrimp or two and plenty of the liquid and a sprinkling of the parsley.  DIG IN!!!!  You will notices moans and groans from the dinner guests-----DO NOT BE ALARMED----THIS IS A GOOD THING!!!

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