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      RECIPE TITLE "Shrimp Scampi"
    recipe excerpted from New Orleans Seafood Cookbook Copyright ©  1999 by by Andrew Jaeger. All rights reserved.

    yields Serves 4 time---difficultyeasy

    I was never trained in classic Italian cooking, but growing up around my mother's kitchen, I sure learned to love the taste. This recipe takes what I've seen of Italian technique and applies it to how we like to eat here in New Orleans.

      RECIPE INGREDIENTS

    • 1 teaspoon chopped garlic
    • 2 tablespoons extra virgin olive oil
    • 12 jumbo (16 to 20 count) shrimp, peeled and butterflied
    • ¼ teaspoon Italian seasoning (page 149)
    • ¼ teaspoon coarselyground black pepper
    • 2 tablespoons finely chopped green onions
    • 1 cup chopped button mushrooms
    • 2/3 cup dry white wine
    • 2 teaspoons freshly squeezed lemon juice
    • ¼ teaspoon red pepper flakes
    • ¼ teaspoon salt
    • ¼ cup garlic butter (page 146) or regular butter, melted

      RECIPE METHOD

    SAUTÉ the garlic in the olive oil in a large pan over medium-high heat about 1 minute. Add the shrimp and the remaining ingredients except the garlic butter. Reduce by half, about 4 minutes, and then stir in the garlic butter until the mixture is smooth and creamy. Serve immediately.

    Note: I like to serve this and barbecued shrimp with plenty of hot, crusty French bread. Try a little of the garlic butter on your bread.

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