Print Recipe

Palm Court Scampi Provencale

RG

Ingredients

  • 20 large shrimp
  • 1/2 cup diced tomatoes
  • 1 tablespoon chopped shallots
  • 1 teaspoon chopped garlic
  • 2 tablespoons chopped parsley
  • 6 ounces butter
  • 1/2 cup white wine
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 ounces olive oil
  • Salt and pepper

Instructions

  1. Peel, butterfly and wash shrimp (leaving tails on).
  2. Heat oil in frying pan. Place scamp in pan for approximately two minutes on each side. Remove from pan.
  3. Add butter, garlic and shallots, and lightly sauté.
  4. Add wine, seasonings and tomatoes. Bring to a boil. In pan, quickly heat shrimp and serve.

Source: Palm Court at the Scottsdale Conference Resort - Scottsdale, Arizona


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