Appetizers
Shrimp scampi
Preparation
5 min
Cooking time
10 min
Portions
4
You can substitute the Pernod with white wine or brandy.
Ingredients
FOR THE PANGRATTATO
FOR THE SHRIMP
Preparation
FOR THE PANGRATTATO
- In a large pan, heat the olive oil over medium heat. When hot, add the garlic and cook for 1 to 2 minutes, until just golden.
- Add the breadcrumbs and oregano. Season with salt and pepper to taste. Toast for 1 to 2 minutes, or until the breadcrumbs are coated with oil and lightly golden. Remove from the heat.
- Incorporate the parsley and Parmesan. Set aside.
FOR THE SHRIMP
- In a large pan, heat the olive oil and 1 tbsp (15 ml) of the butter over medium-high heat.
- Sauté the shrimp for about 1 to 2 minutes per side, or until opaque. Season with salt and pepper to taste.
- Add the garlic and chili flakes. Cook for another 30 seconds, until fragrant.
- Deglaze the pan with the Pernod and cook for about 30 seconds.
- Add the vermouth and cook for another 30 seconds. Remove from the heat.
- Off the heat, incorporate the lemon zest and the remaining 1 tbsp (15 ml) of butter.
- Transfer to a serving dish and sprinkle with the reserved pangrattato. Buon appetito!
