Scampi Italian Recipe
Make your palate fall in love with this Scampi Italienne recipe. An assortment of fabulous flavors, the Scampi Italienne recipe is one of those Italian dishes you simply shouldn't miss. The main ingredient in Scampi Italienne is Shrimp. Note this Scampi Italienne, otherwise you might regret your decision later.
Ingredients
1/2 pound uncooked shrimp, peeled and deveined
1/4 cup plus 1 tablespoon CRISCO® Vegetable Oil, divided
3 tablespoons dry white wine
1/2 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 drops hot pepper sauce
3/4 cup uncooked rice
1 1/2 cups water
2 tomatoes, cut into 1/2 inch pieces
1/4 cup chopped fresh parsley
2 green onions with tops, sliced
Directions
Place shrimp in medium glass or stainless steel bowl.
Combine 1/4 cup Crisco® Oil, wine, lemon peel, lemon juice, basil, oregano, garlic, salt, pepper and hot pepper sauce in container with tight-fitting lid.
Shake well.
Remove one tablespoon oil mixture.
Reserve.
Pour remaining oil mixture over shrimp.
Turn to coat.
Refrigerate 30 minutes, turning after 15 minutes.
Heat reserved one tablespoon marinade in medium saucepan on medium-high heat.
Add rice.
Stir one minute.
Pour water over rice.
Stir.
Bring to a boil.
Reduce heat to low.
Cover.
Simmer 15 to 20 minutes or until tender.
Remove from heat.
Fluff with fork.
Stir in tomatoes.
Cover.
Heat remaining one tablespoon Crisco® Oil in large skillet on high heat.
Drain shrimp.
Add to skillet.
Stir-fry one minute or until shrimp turn pink.
Spoon rice mixture onto serving platter.
Pour shrimp mixture over rice.
Sprinkle with parsley and green onions.
Season with additional salt and pepper, if desired.
Combine 1/4 cup Crisco® Oil, wine, lemon peel, lemon juice, basil, oregano, garlic, salt, pepper and hot pepper sauce in container with tight-fitting lid.
Shake well.
Remove one tablespoon oil mixture.
Reserve.
Pour remaining oil mixture over shrimp.
Turn to coat.
Refrigerate 30 minutes, turning after 15 minutes.
Heat reserved one tablespoon marinade in medium saucepan on medium-high heat.
Add rice.
Stir one minute.
Pour water over rice.
Stir.
Bring to a boil.
Reduce heat to low.
Cover.
Simmer 15 to 20 minutes or until tender.
Remove from heat.
Fluff with fork.
Stir in tomatoes.
Cover.
Heat remaining one tablespoon Crisco® Oil in large skillet on high heat.
Drain shrimp.
Add to skillet.
Stir-fry one minute or until shrimp turn pink.
Spoon rice mixture onto serving platter.
Pour shrimp mixture over rice.
Sprinkle with parsley and green onions.
Season with additional salt and pepper, if desired.
