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La Belle Cuisine - More Appetizer Recipes

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Scampi Appetizer "Alla Buonavia"



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La Belle Cuisine


Scampi Appetizer "Alla Buonavia"

Lidia's Italian-American Kitchen

by Lidia Matticchio Bastianich,
 2001, Alfred A. Knopf

“This appetizer was very popular at my first restaurant, Buonavia, which
opened in 1971. It was a time when lots and lots of chopped garlic was
used in Italian-American cooking. If you like a milder garlic flavor, use
crushed or sliced garlic cloves instead, and remove them from the dish
before you serve it.”

Makes 6 servings

3 tablespoons extra-virgin olive oil,
plus more for finishing dish
3 cloves garlic, chopped fine
1 pound extra-large (about 25 to the pound)
shrimp, completely shelled, deveined, and
cut crosswise into 3 pieces
1 tablespoon chopped fresh chives
1/2 cup dry white wine
4 tablespoons unsalted butter,
cut into 4 pieces
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian parsley
1/2 teaspoon crushed hot red pepper
6 slices Italian bread (about 1/4 inch thick
and 2 1/2 inches wide), toasted and
kept warm
1 lemon, cut into slices
Whole chives and/or parsley sprigs, optional

“In this dish, high heat and speed are essential. Make sure the pan is good
and hot when you add the shrimp and that it is wide enough to hold all
the shrimp pieces in a single layer (so the pan doesn’t cool down as the
shrimp go in). And be sure to have all your ingredients right by the
stove – once the shrimp go into the pan, it’s ‘full speed ahead’.”

Heat 3 tablespoons olive oil in a large skillet, over medium heat. Add the
garlic and cook, shaking the pan, until light golden, about 2 minutes. Raise
the heat to high, add the shrimp, and toss until they are bright pink and
seared on all sides, about 2 minutes. Stir in the chopped chives, then add
the wine, butter, and lemon juice. Bring to a boil, and boil until the shrimp
are barely opaque in the center and the sauce is reduced by half, about 2
minutes. Stir in the chopped parsley and crushed red pepper. Season
with salt.
Place a piece of warm toast in the center of each of six warm plates.
Spoon the shrimp and sauce over the toast, drizzling some of the
sauce around the toast. Decorate the plates with lemon slices, and
with the parsley sprigs and/or whole chives, if using.

Featured Archive Recipes:
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"Simple Italian Food"

Garlicky Shrimp with Olive Oil

Grilled Shrimp with White Beans, Rosemary,
Māche, and Mint Oil (Mario Batali)

Jumbo Shrimp in Herbed Oil
Prosciutto-Wrapped Scampi
Rao's Shrimp Scampi
More from Lidia Bastianich:
Fresh Egg Pasta
Pasta with Fresh Basil and Mozzarella -
Hot and Cold

Rigatoni in a Woodman Sauce
Ricotta Gnocchi with Contessa Sauce
Risotto 101

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