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Shrimp Scampi ala Raphael Ralph a good friend and colleague gave me this recipe a few years back. It makes an impressive appetizer or you can serve it as an entrée by tossing the left over pan drippings with linguini pasta. This dish would probably serve 6-8. It always brings “oohs and aahs” from all who have had the chance to try it. He also told me it was a favorite at a restaurant he had in Manhattan many years ago, he looked a kind of funny in that tall hat. ***Note: Pictures of different steps follow the recipe on pages 3-11 Tools – 1 ea. - Sauce or Sauté Pan for garlic sweating (non-stick is fine) 2 ea. - 9”wide X 12”length X 2”deep Baking pan (Pyrex/heat proof glass preferred) 1 ea. - Heat proof container for pouring hot olive oil into bread crumbs (Pyrex measuring cup) Ingredients – Shrimp – 2 lbs peeled deviened shrimp (tail on or off) Bread Crumbs – 2 cups plain bread crumbs ¼ - ½ cup olive oil 1 tbsp garlic 2 tbsp paprika 2 tbsp dry parsley Salt Pepper Scampi Butter – 1 lb Butter 2 tbsp garlic 2 tbsp dry parsley 2 tsp grey poupon mustard 1 tsp Worcestershire sauce 1 tsp lemon juice 2-3 shots Tabasco or ¼ tsp dry pepper flakes ½ - 1 cup of Plain Bread Crumbs Salt Pepper Assembly – 1 – 2 cup chicken stock 1 tsp for each shrimp of Scampi Butter from this recipe ½ cup Bread Crumbs for sprinkling Finish – Parmigianino Reggiano

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Prepare - Set the butter out and let soften to room temperature. Peel, devien, and butterfly the shrimp. Preheat the oven to 375 degrees. Bread Crumbs – Heat up the olive oil in a sauté/sauce pan and brown the garlic slightly. Please don’t burn it. While the oil is heating put the bread crumbs in a heat proof container and mix in the paprika, parsley, salt and pepper. When the garlic is browned, take the oil and garlic and pour it into the bread crumb mixture. Stir well until you have consistent color. It should look like brownish-red coarse sand. Set aside until the assembly phase. Scampi Butter – Put the softened butter into a mixing bowl, along with the garlic, dry parsley, mustard, Worcestershire sauce, lemon juice, Tabasco, salt and pepper. Stir well until the mix is consistent. Lay a sheet of wax paper 12’ – 18” long on the counter and put half of the butter mix at one end. Roll up the butter into a tube using the wax paper. Twist the ends and put in the refrigerator to chill. Assembly – Pour enough chicken stock into the baking pan(s) to come up about a halfway up the thickness of the shrimp when you lay them in the pan, about 1/3 inch. Take the butterfly shrimp and lay one down in the pan so that the tail would be sticking straight up and the butterfly insides would be on the pan bottom. Cross the butterflies like you would cross your knees when seated, letting the tail lay to one side. This puts the inside of the butterfly wings to be facing the pan bottom. Don’t let the shrimp be crowded, but the sides should be touching. Fill the pan(s). Take the bread crumbs and put a teaspoon of the mixture on each shrimp. Take the scampi butter and unroll the wax paper. Cut a slice that would be about ¼” thick or a teaspoon and lay on top of each shrimp. Baking – Make sure the oven is preheated to 375 degrees. Put the pans of shrimp on the middle rack. Set the timer for 10 minutes. They will probably need another 5-10 minutes. I would check them at 10 minutes. Cooking time will vary based on the size of the shrimp and oven differences. Don’t bake too long the shrimp will be chewy and tough. Use convection oven setting if you can or alternately, you could broil the shrimp for a little bit, if more browning is desired. When the shrimp are done the tails will be sticking up not laying over to the side as when you put them down initially. Keep an eye on them it is possible that the shrimp will be done and the tails not sticking up depending on how the butterfly “legs are crossed”. Finish – You can sprinkle the Parmigianino Reggiano cheese now if you’d like.

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Bread Crumb Ingredients

Heat up the olive oil in a sauté/sauce pan and brown the garlic slightly. Please don’t burn.

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While the oil is heating put the bread crumbs in a heat proof container and mix in the paprika, parsley, salt and pepper.

When the garlic is browned, take the oil and garlic and pour it into the bread crumb mixture.

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Stir well until you have consistent color. It should look like brownish-red coarse sand. Set aside until the assembly phase.

Scampi Butter Ingredients

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Put the softened butter into a mixing bowl, along with the garlic, dry parsley, mustard, Worcestershire sauce, lemon juice, Tabasco, salt and pepper. Stir well until the mix is consistent.

Lay a sheet of wax paper 12’ – 18” long on the counter and put half of the butter mix at one end.

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Roll up the butter into a tube using the wax paper.

Twist the ends and put in the refrigerator to chill.

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Butterfly the shrimp.

Spread ‘em shrimpy ☺

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Pull the left leg to the right.

Pull the right over the left.

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Fill the pan(s) with the folded shrimp.

Take the bread crumbs and put a teaspoon of the mixture on each shrimp.

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Cut a slice of butter that would be about ¼” thick or a teaspoon and lay on top of each shrimp.

When the shrimp are done the tails will be sticking up not laying over to the side as when you put them down initially.