Adriatic, artichoke hearts, Bernadette's Restaurant, butter, Cajun, Cajun Seasoning, executive chef, flounder, garlic, Gulf Coast, Gulf of Mexico, jumbo shrimp, lobster, Mediterranean, mushrooms, Norway, prawn, scampi, scampi butter, seafood, shallots, Shrimp, Shrimp Scampi, Snapper, The Cabin Restaurant, White Wine
A specialty at The Cabin Restaurant and also at Bernadette’s (still looking for an executive chef, btw!), Shrimp Scampi is an easy to prepare dish that is hearty in filling. If you’re close to the coast, like we are, it’s fairly easy to get fresh Gulf shrimp. If not, you’ll have to take your chances with frozen shrimp (sorry!).
Scampi is the name for a style of preparation typically for seafood, and is also used as a culinary name for some species of prawn. The “true” scampi are Norway lobsters which are found in the Adriatic and parts of the western Mediterranean.
5 Jumbo shrimp
4 oz. Garlic
4 oz. Shallots
4 oz. Butter
1/2 oz. White wine
1/4 oz. Lemon juice
1/4 oz. Bread crumbs
1/4 oz. Parmesan Cheese
Bake the peeled and deveined shrimp in a 350° oven for 15 minutes; then set aside on a serving plate
Reduce the wine, lemon juice and paprika by half and pour it on top of the shrimp. At The Cabin, we also add artichoke hearts and mushrooms to this stop to be a little different. Experiment however you please!
Top that with the bread crumbs and Parmesan cheese and broil until the crust is light brown, serve hot. For extra Scampi Butter, follow the recipe below
Makes 1 cup
1 cup Whirl (Liquid butter)
1 tsp Oregano
1 tsp Basil
1 tsp Garlic powder
1/2 tsp Cajun seasoning
Mix all ingredients together thoroughly
Use on any seafood such as Shrimp, Flounder or broiled Snapper