Scampi
INGREDIENTS:
1 lb Raw shrimp 2 Garlic cloves; chopped
-deshelled and deveined 1/2 ts Crumbled dry mint; OR
2 tb Olive oil 1 ts - Fresh Mint, finely chopped
2 tb Butter or Margarine Salt and Pepper to taste
3 tb Chopped parsley 1 1/2 tb Fresh Lemon Juice
-(Italian if possible) 1 lb Cooked Fettucine
1 lb Raw shrimp 2 Garlic cloves; chopped
-deshelled and deveined 1/2 ts Crumbled dry mint; OR
2 tb Olive oil 1 ts - Fresh Mint, finely chopped
2 tb Butter or Margarine Salt and Pepper to taste
3 tb Chopped parsley 1 1/2 tb Fresh Lemon Juice
-(Italian if possible) 1 lb Cooked Fettucine
HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon. Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with hot fettucine.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK