Scampi with Zucchini
some nice size shrimp. About 10 - 15 count to the
pound. If you have many people, adjust the recipe
by doubling the ingredients. Clean, remove the shell,
and devein the shrimp by taking a paring knife and
and making a small incision under the tail. Then pull
out that little vein (it's really something else but
we'll just leave it alone at that). Set aside for
the time being.
In a bowl
mix 3/4 cup of bread crumbs, 1/4 cup of grated Parmagiano
or, my favorite, Romano cheese.
1/2 tsp. of thyme
1/2 tsp. oregano
2 crushed and pureed cloves of garlic
a pinch of salt and pepper
want to drizzle Italian salad dressing on this mixture
until it is moist but not saturated. Take each shrimp
and coat with this mixture evenly and place on a lightly
oiled cookie sheet. Arrange so they aren't touching
each other. Bake in a preheated 325 degree oven for
approximately 20 to 30 minutes.
are baking, let's prepare the zucchini. Peel and cut
them on a bias. Salt and pepper each peice and heat
your skillet. Add olive oil and 1 tbs. of butter.
Now take a clove of garlic and slice it in half and
add it to the skillet. Remove the garlic and put the
zucchini in. You are just flavoring the oil and butter.
with the garlic. Saute the zucchini until a light
golden brown on both sides.
Italian Scampi, along with the zucchini, with a fresh
arrugala salad tossed in a simple vinegarette and
cherry tomatoes and pearl onions, or with your favorite