Dali Scampi

Prepared in the Italian-American way, with shrimp or prawns, this simple dish is a perfect way to make a hearty pasta dish, a warm or chilled appetizer, or a salad. Our Dali N20 blend lends a layer of shellfish flavor and great color.

Author

Christian Leue

Servings

2-4

Category

Dinner

Ingredients

• 1 1/2 pounds of jumbo whole shrimp (approximately 30)
• 2 Tbsp olive oil, plus more for frying
• 4 garlic cloves, crushed
• 2 tsp fresh lemon juice
• 1/2 tsp salt
• 1 tsp Dali N20
• Fresh lemon
• Paprika Remoulade
• White wine
• Sliced garlic
• Peperoncini
• Fresh lemon
• Chopped parsley
• Optionally, cooked pasta

Directions

1. Pick over and rinse the shrimp if necessary, remove any long antennae and discard.
2. Marinate the shrimp in a bag for 30 minutes with all of the ingredients.
3. Prepare a couple large pans over medium heat and add a healthy splash of olive oil to each. Add the garlic cloves from the marinade to the oil and cook briefly to infuse the oil, then remove them.
4. Raise the heat to high, then add and cook the shrimp on each side just until they are pink and barely set in the center, approximately 2 minutes per side for jumbo shrimp. When in doubt, pull them early, you can always cook them a bit more if needed.
5. If serving cold, chill the shrimp in a single layer in the freezer or fridge until cold, then serve with Paprika Remoulade and fresh lemon.
6. If serving hot, set the shrimp aside in a large bowl, then deglaze the pans with white wine. Reduce the liquid by half, then add garlic and peperoncini. Add the shrimp to the sauce, add parsley and toss well to coat, then drizzle with lemon juice and serve.
7. If serving with pasta, add a bit of pasta water to the pan along with the white wine, reduce as above, then add the garlic and al dente pasta, cook for a minute or two to coat with sauce, then toss with the shrimp and parsley.