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Title: Scampi Vittorio's
Categories: Seafood Restaurant
Yield: 4 Servings
| AMERICAN MEASUREMENTS | ||
| 1/3 | c | Olive oil |
| 2 | lb | Shelled, deveined shrimp |
| 2 | Garlic cloves; crushed | |
| 3 | tb | Chopped fresh parsley |
| 3/4 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 3 | tb | Fresh lemon juice |
| 1/2 | c | Dry white wine (Chablis) |
Vittorio's restaurant in the Rice Village, owned by Victor Assandri, was on of the first restaurants to expose Houston to the wonderful regional dishes of Northern Italy in the late '60's and early '70's. The secrets to success with this succulent shrimp dish are using fresh ingredients, especially shrimp, parsley and lemon juice, and not over cooking the shrimp.
DIRECTIONS: Heat oil in a large skillet over medium-high heat. Add shrimp, garlic and parsley and saute until shrimp turn pink, about 2 minutes. Turn shrimp and season with salt and pepper. Stir in lemon juice and wine and simmer about 2 minutes more. Don't over cook or shrimp will be rubbery. Makes 4 servings.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996
From : Dorothy Flatman Posted to
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