Jumbo Shrimp Scampi - Oyster Mushroom Salad

This was my sister Kelly's birthday dinner, but somehow she paid for the groceries. I'm not sure how that happened. I must be a real jerk. Anyway, I made it in D.C., the day after T-Day, and it turned out rather well I think. A trip to Whole Foods endowed us with the most beautiful jumbo shrimp, really fresh produce, a bottle of my favorite white wine, and truffles! The scampi is very simple, but use the best ingredients you can find and you'll be more than pleased.

Jumbo Shrimp Scampi

8 Jumbo Shrimp, washed, but with shell left on
2 cloves garlic, minced
2 or 3 shallots, sliced
3 large tomatoes, diced or chopped then salted lightly
dry white wine
fresh thyme
fresh parsley, chopped
olive oil

After preparing all the ingredients, heat a liberal amount of olive oil in a good size skillet. Add the shallots and allow to sautee until translucent, add garlic and sautee for one minute more. Add tomatoes and about a third of a cup of wine and allow to cook for 10 minutes or so over medium heat, letting the wine reduce. Add the herbs and the shrimp at the same time and let cook until the shrimp are done. I served it over a mixture of egg linguini and spinach linguini.

The wine we had with dinner was one of my favorites, a Pouilly Fuisse from the Dubois vineyard.

I also made a light salad: spring mix with salted tomatoes and oyster mushrooms sauteed in a little olive oil. Delicious! The dressing was a simple mixture of olive oil and lemon juice.


Nick said...

So what'd you do with the truffles?
Whole Foods opens on Dec. 8 here.

Kitchen Monkey said...

I should have clarified: chocolate truffles. And we ate 'em. Well, the ones that didn't melt on the overheated Chinatown bus the next day