September 6 - Flare It Up With Scampi

Years ago, I went on my first trip to Europe, a two week business trip to Luxembourg. Even for that brief stint, I have enjoyed the best food Europe can offer, Neopolitan pizza, steaks, and scampi. My colleagues brought me to this Portuguese restaurant where they regularly order their scampi generously broiled in butter, garlic and lemon. Yes, it was a memorable meal and should be eaten with caution :)


Scampi
Ingredients

15 counts of jumbo shrimp (shell on, heads off)
4 fillet of sole
2 tbsp minced scallion
2 tbsp minced garlic2 fresh lemon
10 tbsp butter
salt and pepper








Preparation Time

Take out the tip of the shrimp tail to prevent curling when broiled.
Cut the shell in half and lay each shrimp flat on a large, shallow pan (you may use the oven broiler bottom pan).
Cut one lemon and squeeze the juice on the shrimps (be careful not to include the seeds).
Sprinkle 1 tbsp of minced scallion.
Sprinkle 1 tbsp of minced garlic.
Dash some salt and pepper.
Place 1/2 tsp of butter on each shrimp.




Lay the 4 fillet of sole on a separate large, shallow pan.
Cut one lemon and squeeze the juice on the fish.
Sprinkle 1 tbsp of minced scallion.
Sprinkle 1 tbsp of minced garlic.
Dash some salt and pepper.
Place 1 tbsp of butter on each fillet.











Cooking Time (20 minutes)

Place the shrimp and fish on the third level rack of the oven and broil for 20 minutes.
Pour a teaspoon of the melted butter on the shrimps and fish when serving.
Serve with rice pilaf.