The word “scampi” is often construed as a style of preparation rather than ingredient.
My love for crustaceans, is above all my love for fish. ❤️ That shouldn’t be surprising 😉 It goes with the territory called Bengali.
A forlorn opened bottle of white wine was neglected for some days, hence it ended up in cooking 😃
7-8 nos – shrimps/ prawns
3-4 nos – garlic pods, finely chopped
1 tsp – chopped, fresh coriander
1 tbsp – olive oil
1 cube – butter
1 cup – white wine
1/4 tsp – freshly ground pepper
1/4 tsp – chilli flakes (optional)
1 tbsp – lemon juice
Salt to taste
Peel the shrimps leaving tail intact and devein.
Heat olive oil in a pan over medium heat. Add the butter. Butter will foam up and then subside.
Add the garlic and chilli flakes. Saute for a min or till garlic gets fragrant (do not brown) and add the shtimps.
Saute the shrimp for 1 min on each side.
Pour in the wine and season with salt. Lower the heat. Cover and cook till shrimps are cooked and the wine has reduced to sauce consistency.
Toss with freshly ground pepper, lemon juice and chopped coriander.
Take it off fire.
Serve as is, or on pasta or rice.Happy cooking !! 😊
Cheers !! 😄