Scampi

While scampi is synonymous with shrimp as the main ingredient, a slight variation uses chicken breast cut into small pieces similar in size to medium shrimp.  While both recipes are equally delicious, the chicken appeals to those cooks seeking to prevent possible allergic reactions to seafood.

Scampi Success
3 each        large Roma tomatoes (finely chopped)
2 tbsp.        extra virgin olive oil
2 each        whole bay leaves
2 cloves      garlic (or prepared garlic)
1/4 tsp.       salt
1/4 tsp.       black pepper
20 each       fresh jumbo shrimp (or 2 each large chicken breasts cut to size)
1/4 cup       whole milk
1/3 cup       self-rising flour
3/4 cup       extra virgin olive oil
3 tbsp.        salted butter
2 cloves      garlic (or prepared garlic)
2 tbsp.        lemon juice
2 sprigs       parsley (finely chopped)
1 box         linguine pasta

Place chopped tomatoes, 2 tablespoons olive oil, bay leaves, 2 cloves garlic, salt and pepper. Bring to boil; reduce heat. Cover and simmer until tomatoes are tender, about 5 minutes. Remove garlic and bay leaf. 

Peel, devein and butterfly shrimp.  Dip shrimp in milk, then in flour, shaking off excess flour. Sprinkle shrimp lightly with salt. In large skillet, heat remaining olive oil. Add about half the shrimp at a time.
Cook, uncovered, over medium heat until shrimp are done, about 3 minutes per side. Drain on paper towel.

In another small pot, melt butter; cook chopped garlic in butter until tender. Add tomato pulp and lemon juice; mix well. Drain olive oil fromshrimp pan. Pour tomato sauce over shrimp. Sprinkle with parsley. Mix gently with cooked linguine and serve immediately.
Serves 4.

Comment from Chase Goode
  "Shrimp scampi was one of my Mom's favorite meals."