|
Recipe from The Italian Table by Ron Suhanosky (Kyle Books, 2011)  I have always enjoyed bringing traditional Italian dishes back to life in a modern context. This scampi recipe is the perfect example. There is nothing quite like the Italian-American combination of shrimp, brown butter, garlic, and bread crumbs. It makes a great main dish and is one of the more popular (and best-selling) dishes in Italian restaurants everywhere. With that in mind, I created this version at my place in Nantucket, adding the chickpea puree and sautéed escarole, quickly transforming it into a complete one-plate family meal. serves 4 to 6
- 4 teaspoons unsalted butter
- 3 pounds large (U10) shrimp, peeled and deveined
- 1 tablespoon kosher salt
- 1/2 tablespoon cracked black pepper
- 1 garlic clove, finely chopped
- 1/2 cup chopped fresh Italian (flat-leaf) parsley
- 1/2 cup dried unseasoned bread crumbs
- 1/4 cup fresh lemon juice (from 1 to 2 medium lemons)
- Chickpea Puree (see below)
- Sauteed Escarole (see below)
n the United States, the term scampi has long been used to refer to large shrimp that are most often served butterflied and buttered then grilled, broiled, or sautéed. Shrimp are generally classified by size as either small, medium, large, or jumbo. The jumbo category is usually labeled U10, meaning less than 10 of them makes up 1 pound. You may also come across extra jumbo or colossal, which are often called prawns, though technically prawns are a different species. For this recipe, I prefer to use the jumbo size.Prepare the chickpea puree beforehand so it's ready to serve under the scampi.
1. Place the butter in a large 12-inch skillet over medium heat and melt until lightly golden, 4 to 6 minutes. Season the shrimp with the salt and pepper, and place them in the skillet so they lie flat. Cook until lightly browned, 2 to 3 minutes per side. 2. Add the garlic, parsley, and bread crumbs. Continue to cook over medium heat, stirring occasionally, for 2 to 4 minute. Add the lemon juice and stir to combine. 3. Place equal portions of Chickpea Puree on each plate, top with sautéed scampi, and serve with Sautéed Escarole on the side.
Chickpea Puree - 1 pound dried chickpeas
- 1 garlic clove
- 2 tablespoons olive oil
- 1/4 cup fresh lemon juice (from
- 1 to 2 medium lemons)
- kosher salt and cracked black
- pepper
I strongly prefer to start with dried chickpeas to make this puree; their essential flavors just seem much more delicious and pronounced. If you want to use precooked or canned chickpeas, that's fine, but consider taking the extra step instead. When using dried chickpeas, either soak them in water for 24 hours in advance or follow the "quick soak" procedure in step 1. 1. Place the chickpeas in a saucepot large enough to hold the entire quantity plus enough water to cover by 2 inches. Add the water, bring to a boil over high heat, and cook for 3 to 4 minutes. Cover the pot, remove it from the heat, and set aside for 1 hour. When ready to cook, drain the chickpeas. Skip this step if soaking chickpeas overnight or using canned or precooked chickpeas. 2. Place the chickpeas and garlic in the bowl of a food processor with the blade attachment and process for 1 to 2 minutes, adding the olive oil and lemon juice, until completely pureed. Adjust to your desired consistency, adding some cold water if necessary. Season with salt and pepper, and set aside in a covered container at room temperature until ready to serve. The puree can be stored in a covered container in the fridge for up to 2 weeks.
Sautéed Escarole
- 2 tablespoons grapeseed oil
- 1 garlic clove, thinly sliced
- 1 head escarole, washed,
- dried, core removed, leaves separated and roughly chopped
- kosher salt and cracked black pepper
- 1/4 cup fresh lemon juice (from 1 to 2 medium lemons)
Place the grape seed oil in a large 12-inch skillet over medium heat. Add the garlic and cook until lightly colored around the edges, about 1 minute. Add the escarole and sauté, stirring regularly, until wilted, 5 to 7 minutes. Season with salt and pepper, stir in the lemon juice, and serve as a side dish.
|
