Shrimp Scampi Over Angel Hair, Italian Baked Tomatoes, Bresaola Antipasto

[indaswamp]

Another Dinner night with friends...

Bresaola Antipasto appetizer with Lemon, Olive oil, Parmesan

Fresh herbs from the garden for the Scampi-oregano, Basil, rosemary

After adding the garlic to the pan for 2 minutes, add the seasoned fresh gulf shrimp to sautee and get some color on them...

Add white wine and herbs..

Reduce down, add Lemon juice and it is done!

Pull the tomatoes out of the oven...

And lets eat!

The wine selection; 2013 (10 year aged) Family Amarone and a 2020 Soave Classico- both excellent!

This dish just went together like Yin and Yang! The acid from the tomatoes really complimented the scampi! And the Soave wine was a perfect match for the seafood! EXCELLENT MEAL tonight!

 

[babydocsmoke]

Mi piace molto!!

 

[Chris_in_SoCal]

It looks like a great meal to me. I'm not a wine drinker but the food looks satisfying.

 

[02ebz06]

Looks awesome!

 

[sawhorseray]

Beautiful work Keith, looks delicious! RAY

 

[indaswamp]

Mi piace molto!!

Grazie!

It looks like a great meal to me. I'm not a wine drinker but the food looks satisfying.

Thank 90! I love a great wine with a meal. The wine makes the food taste better, and the food makes the wine better. The perfect pairing is food nirvana!

Looks awesome!

Thanks 02/06!

Beautiful work Keith, looks delicious! RAY

Thanks Ray! One of the best meals I have cooked recently. I savored every bite!

 

[JLeonard]

Great looking Meal!
Jim

 

[pushok2018]

Looks delicious! As matter of fact, I am going to make shrimp scampi as an appetizer (without noodles, of cores) for my Birthday gathering in two weeks. Never done it before and will take your recipe as a base... Thanks!

 

[indaswamp]

pushok2018 , I loosely followed this recipe:
https://www.foodnetwork.com/recipes/food-network-kitchen/classic-shrimp-scampi-8849846

Sans the red pepper flakes. I used Cracked B. P...
I added the herbs. I did also use about 1/4c. of fresh chopped Italian parsley too...

 

[GaryHibbert]

Scampi has always been a favorite of mine, and yours look like some of the best I've ever seen. I'd sure make some of those, but unfortunately I'm the only one around these digs that eats sea food. Great meal Keith.
Gary

 

[jcam222]

An Italian feast home run as usual! Tell me more about those tomatoes.........

 

[indaswamp]

Scampi has always been a favorite of mine, and yours look like some of the best I've ever seen. I'd sure make some of those, but unfortunately I'm the only one around these digs that eats sea food. Great meal Keith.
Gary

High compliment Gary! Much appreciated! It was very good indeed!

An Italian feast home run as usual! Tell me more about those tomatoes.........

Thanks jcam! Tomatoes are easy...

cut the top off flat, then use a paring knife to remove the rest of the core top (cut out in a cone) then top with herbs, salt, Cracked B.P., and grated parmesan cheese. Bake in ramekins 20-25minutes @325*F. When done, remove from oven and allow to cool 5-10 minutes. serve in ramekins on saucers. When you cut into the tomato, the ramekin will fill up with juice! good to serve homemade croutons to soak up the juice....

 

[jcam222]

High compliment Gary! Much appreciated! It was very good indeed!


Thanks jcam! Tomatoes are easy...

cut the top off flat, then use a paring knife to remove the rest of the core top (cut out in a cone) then top with herbs, salt, Cracked B.P., and grated parmesan cheese. Bake in ramekins 20-25minutes @325*F. When done, remove from oven and allow to cool 5-10 minutes. serve in ramekins on saucers. When you cut into the tomato, the ramekin will fill up with juice! good to serve homemade croutons to soak up the juice....

I'm on these for sure in the upcoming week. Thanks

 

[indaswamp]

Oh... jcam222 , also fill the cone you cut out in the top of the tomato with olive oil...about 1 tsp. per tomato....

 

[chilerelleno]

Oh Hell Yeah!
It all looks soooooo good!

 

[civilsmoker]

Top shelf meal right there!!!!!!!

 

[indaswamp]

Oh Hell Yeah!
It all looks soooooo good!

Thanks Chile!

Top shelf meal right there!!!!!!!

Thank you Civil!

 

[indaswamp]

One step I forgot to mention is I did use the velveting technique on the shrimp to have them crisp up nicely and stay moist and juicy in the acidic sauce...

1/4 tsp. Baking Soda per pound of shrimp, stir in by hand, let rest min. 15 minutes before cooking....

It makes a difference with an acidic sauce...

 

[WV_Crusader]

Oh brother! I wish I could have pulled up a seat! That looks amazing!!!!

 

[indaswamp]

Great looking Meal!
Jim

Missed this reply earlier....thanks JLeonard!

Oh brother! I wish I could have pulled up a seat! That looks amazing!!!!

Thanks man! It was amazing!