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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I had this dish for dinner at Longhi's Restaurant in Maui when my husband and I went to Hawaii on vacation recently. My husband had the same dish for dinner a couple of days later, but his was made with scallops instead of shrimp. We both fell in love with it. What's not to love about seafood cooked in a scampi-style sauce then served over garlic toast? The original recipe was developed by Chef and Owner Bob Longhi. I've changed a couple of things to reflect our preferences. And as an aside, be sure not to toast the bread too long, or it becomes too hard and crunchy to eat! Ingredients:
1 tablespoon butter, melted |
1 garlic clove, crushed |
2 slices crusty italian bread, about 1 inch thick |
3 tablespoons butter, melted |
1 tablespoon olive oil |
1 lb shrimp, peeled and deveined (about 12 large shrimp) |
1/4 cup flour |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
1 cup white wine (i used pinot grigio) |
2 tablespoons lemon juice |
4 -6 tablespoons butter, cut into 1t pieces |
1/4 cup fresh basil, minced |
1 tomato, seeded and diced |
Directions:
1. For garlic toast, preheat broiler.
2. Saute garlic in butter for 2-3 minutes.
3. Dip one side of each slice of bread into garlic butter and place, butter side up, under broiler until toasted.
4. Put each slice of bread onto a serving plate and set aside.
5. In the meantime, put butter and olive oil together in a large saute pan and heat over medium heat until butter is foamy.
6. Mix flour with garlic salt and pepper, and use to dredge shrimp, shaking off any excess flour.
7. Place shrimp in a single layer in butter/olive oil mixture. Saute shrimp for 3 to 5 minutes per side, until shrimp is cooked.
8. Remove shrimp from pan and pour out any excess butter.
9. Return pan to heat and deglaze with white wine; reduce wine for 2 - 3 minutes then add lemon juice.
10. Reduce liquid by half (approximately 3 minutes) then stir in 4 - 6 T cold butter, whisking well after each tablespoon, until the sauce becomes emulsified. The sauce should not be thick but should just coat the back of a spoon.
11. Add basil and tomato to the pan and stir.
12. Return shrimp to the pan and toss.
13. Put shrimp on garlic toast and pour sauce over the shrimp.
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