Shrimp Scampi & Burst Tomatoes

Описание: Shrimp Scampi with Burst Tomatoes

Ingredients:
4 cups (1 litre) grape or cherry tomatoes
2 T (30 ml) olive oil
2 large cloves of garlic, crushed and minced
Salt and pepper
1/2 tsp each dried or fresh Thyme and oregano

1 lb frozen raw shrimp, deveined and tails removed
2 large cloves garlic, crushed and minced
1 T olive oil
3 T butter
1/2 cup white wine
Juice of a freshly squeezed lemon
1/2 cup (125 ml) chopped Italian flat leaf parsley
Salt and freshly cracked pepper

6-8 leaves of fresh basil, cut in small strips (save this for garnishing the finished dish)

Rice, pasta or polenta to serve four people

INSTRUCTIONS

Have your pasta, rice or polenta prepped, kept warm and ready to serve.

Prepare the tomatoes:
Preheat oven to 450 F / 230 C.
Place tomatoes in a large casserole dish. Scatter chopped garlic, thyme or oregano, salt and pepper over the top. Drizzle with olive oil and toss to coat.
Roast tomatoes in the oven for 10 minutes, or until the tomatoes become tender, burst and release their juices when poked with the tip of a sharp knife.

While the tomatoes and roasting, prepare the shrimp:
Heat olive oil and just 1 T butter in a large skillet over high heat. Add shrimp, salt and grindings of pepper. Allow shrimp to fry on one side, undisturbed, for just a minute or two, just until the shrimp begin to turn pink and gain little sear and colour on one side. Flip and cook on the other side, just until the shrimp barely turns pink, about 30 seconds. Turn off the heat and immediately transfer shrimp to a dish and set aside. Do not overcook the shrimp as it will finish cooking when you finish the dish in the sauce.

Resume skillet heat to medium. Add the second tablespoon of butter to the pan and the garlic. Don’t let the garlic scorch.
Once the garlic is fragrant, add wine and lemon juice. Stir with a wooden spoon to deglaze the pan and scrape up any caramelized bits of flavour from the bottom of the pan. Allow sauce to cook and reduce by at least half.
Return the shrimp to the pan, stir around in the hot sauce. Add the final tbsp of butter along with a good handful of chopped parsley.
Taste and season with more salt and pepper if necessary.

By this time, the tomatoes should be finished. Remove from the oven. Stick the point of a knife into any that have not burst to help release the juices.

To serve, place hot rice or pasta onto plate. Mound spoonfuls of hot tomatoes and sauce along one side of the rice or pasta. Mound shrimp on the other side along with spoonfuls of the buttery garlic sauce.

Scatter basil over everything and serve immediately.

#shrimp #shrimpscampi #seafood
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