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PALM COURT SCAMPI PROVENÇALE

Source: Palm Court at the Scottsdale Conference Resort - Scottsdale, Arizona

20 large shrimp
1/2 C. diced tomatoes
1 T. chopped shallots
1 tsp. chopped garlic
2 T. chopped parsley
6 oz. butter
1/2 C. white wine
1/2 tsp. oregano
1/2 tsp. basil
2 oz. olive oil
Salt and pepper

Peel, butterfly and wash shrimp (leaving tails on). Preheat oil in frying pan. Place scamp in pan for approximately two minutes on each side. Remove from pan. Add butter, garlic and shallots, and lightly sauté. Add wine, seasonings and tomatoes. Bring to a boil. In pan, quickly heat shrimp and serve.