In the Italian province of Calabria (at the tip of the boot’s toes), they make this dish with the true scampi or langoustini from the Mediterranean. In America, we substitute shrimp for the scampi. Cook this in a large black iron skillet; the heat-holding properties of the black iron will impart a “baked” effect to the dish. Cooking the shrimp with the heads on will enrich the sauce.
- 1/3 cup olive oil
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 10 oyster mushrooms or 5 crimini mushrooms
- 1/2 cup chopped green onion
- 1 tsp. chopped garlic
- 1/4 tsp. crushed red pepper
- 16 shrimp, 16-20 count, head and tail on, middle peeled
- 1/4 tsp. dry sage
- 1/2 tsp. salt
- 1/2 cup dry white wine
- 1 Tbs. lemon juice
- 1/2 cup frozen peas
1. Heat the olive oil in a large black iron skillet. Saute peppers, mushrooms, green onion, garlic, and crushed red pepper over high heat.
2. After vegetables have wilted, lower heat to medium.
3. Place shrimp on top of vegetables. Cover pan and cook for about three minutes. Turn the shrimp and continue cooking until shrimp are pink.
4. Add sage, salt, and peas. Mix wine and lemon juice and pour uniformly over pan contents. Cover and let it come to a boil. Cook about another minute, then serve.
Makes four appetizers or two entrees.