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Shrimp scampi a la Salvatore

Always use uncooked shrimp. It takes some time to devein but is
worth it. (I am not responsible for this dish if pre-cooked shrimp are
used)

When selecting shrimp, size is important. Size is determined by
number of shrimp per pound. My preference is for 20-25 shrimp per
pound

Ingredients (serves 6)

2 lbs raw shrimp
¼ stick butter
½ cup canola oil
1 lemon
4 scallions chopped fine
1/3 cup progresso bread crumbs
½ cup dry white wine
3 cloves chopped garlic


directions

melt butter, combine with wine and oil, add garlic. Do not overheat
or burn the garlic

dry shrimp before adding to pan as water affects the flavor, sautee
3-4 minutes on each side. When shrimp begins to show color they
are done

squeeze juice of lemon into the pan, add scallions and bread
crumbs, lightly toss.

serve with garlic bread and a side of linguini—or add the scampi to
the linguine
Arena's Cucina
(shrimp scampi)
archives
These are the Arenas--Sam and  Jeannie.
They are friends from Buffalo. I knew
Sam in high school and Jeannie since they
married. Sam is a fantastic cook and
Jeannie is a movie star. That’s her
nickname--the movie star—coined by
myself and the reason is: after raising 5
kids (no housekeeper) and to presently
assist in the raising of 13 grandchildren—
she retains her great beauty (inside and
out).

Every Sunday the kids, grandkids,
assorted in-laws and any freeloading
friends who happen to fall by gather at
the house in Williamsville (suburb of
Buffalo) to feast upon a spectacular meal.
The average count is 25. I said every
Sunday. The only time this meal fails to
occur is during the winter months when
they flee Buffalo for a condo in Florida.

Ive been to a few of these meals and you
can take it from me: this is eating. Its
simple food and behooves you to like
meat—the veal chop, the pork sparerib,
the sausage from Scimes on Delaware
ave. Lets not forget the meatballs
swimming in Jeannies famous sauce (the
succo) handed down through the family
over many years

I could mention the sides—the fried
eggplant, stuffed zucchini, roasted
peppers, etc, but you get the idea—the
Italian idea.

Sams philosophy—shared by many chefs—
can be boiled down to 2 precepts:

1) keep it simple
2) DO NOT ECONOMIZE ON INGREDIENTS!


Sam is self-taught as a chef. He got it
from his father. The mother was a good
cook but lacked the obsessive zeal
required to prepare an outstanding meal.
It was the father in whom the obsessive
gene surfaced--with a vengeance. If
there is one thing guaranteed to push an
Italian male over the edge its an
uninspired meal and if the offending dish
is overcooked spaghetti—watch out.  One
day Rose was making dinner, with her
mind elsewhere—maybe over at the
church playing Bingo--and she committed
the sin of sins. The old man took a bite,
began screaming and threw the plate
against the wall. (True story) He stood
and issued a statement. He said: this is it!
Ive had enough! From now on—I do the
cooking!

I am happy to welcome Sam and his
recipes to the pages of
bflowriter.com
and leave it for you to decide if I have
exaggerated the genius of this man.