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

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

RobertStJohn.com