Scampi with garlic, chiles and nepitella
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Jumbo shrimp (12 pieces) |
| 4 | tablespoons | Virgin olive oil |
| 4 | Cloves garlic, thinly sliced | |
| 4 | Hot red jalapenos, seeded, thinly sliced | |
| ½ | cup | Dry white wine |
| 4 | tablespoons | Extra virgin olive oil |
| ¼ | cup | Fresh mint leaves |
| ¼ | cup | Fresh fennel fronds, chopped |
Directions
Split shrimp in half lengthwise.
In a 12 inch to 14 inch saute pan, heat oil until smoking. Add shrimp, garlic and chilies and cook until shrimp have turned red on one side but garlic is still light brown. Add wine and extra virgin olive oil and turn shrimp over to cook 1 or more minutes. Add mint and fennel and toss through. Pour in warm serving bowl and serve.
Yield: 4 servings
Recipe by: MOLTO MARIO
Posted to MC-Recipe Digest V1 #487 by Sue <suechef@...> on Feb 27, 1997.