Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Scampi

The Italian peninsula is surrounded by five seas— the Adriatic, Ionian, Tyrrhenean, Ligurian, and Mediterranean. I have never eaten a dish like this while visiting Italy (they have probably never heard of Old Bay Seasoning), but we sell a lot of it in the States. Make sure and and dip warm ciabatta in the butter sauce left in the bottom of the bowl.

Ingredients

5 lbs. 21/25 headless shrimp, peeled and deveined, butterflied with tails removed (8-12 per person)
¼ cup Extra virgin olive oil
1 TB Old Bay seasoning
1 TB Garlic, minced
¼ cup Dry white wine
pinch crushed red pepper
8 TB Unsalted butter, cut into cubes, held cold
1 TB Italian flat-leaf parsley, chopped
1 TB Fresh chives, chopped

Instructions

Heat the oil in a large skillet over medium heat. Add the shrimp, Old Bay, crushed red pepper and garlic and stir constantly for 2-3 minutes to avoid burning. Deglaze with the wine and reduce by half. Fold in the butter, one cube at a time until each is incorporated. Fold in parsley and chives. Divide between six bowls and serve immediately.

Recent Recipes

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Read more

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

Read more

Monkey Bread

A perfect breakfast for a house full of teenage boys. This version instructs you to make them in individual muffin tins, but they can also be made in a casserole dish. I like to top the warm, finished product with a small pat of butter and a pinch of salt.

Read more