scampi with cherry tomatoes

prep time:  tbd
cook time:  tbd
servings:  4 - 6

1/4 cup olive oil
2 large shallots - finely chopped
4 large cloves garlic - thinly sliced
1 teaspoon crushed red pepper
1/2 teaspoon fennel seed
1/4 cup brandy or sherry
3/4 cup dry white wine
1/2 cup chicken stock
1 1/2 pints cherry tomatoes - halved
2 pounds jumbo shrimp - peeled, deveined, with tails left on
2 tablespoons chopped flat-leaf parsley
1 tablespoon lemon juice
ciabatta bread - sliced and grilled

1.  in a large skillet with a tight-fitting lid, heat olive oil over medium-high heat.  add the shallots, garlic, red pepper, and fennel seed.  cook, stirring, until the vegetables soften, about 2 minutes.

2.  add brandy and using a long kitchen match or barbecue lighter, ignite the alcohol.  turn off the heat and let the flame subside.  add the wine and simmer until reduced by half, about 3 minutes.

3.  add the stock and tomatoes.  cook until the tomatoes are heated through, about 2 minutes.  add the shrimp and season with salt and pepper.  cover the pan and simmer, shaking occasionally, until the shrimp are opaque in the center, about 3 minutes.

4.  stir in parsley and lemon juice.  serve with bread.

- rachael ray magazine, july/august 2014

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