Decided to do up the ginormous shrimp that Tommy hooked me up with one of my favorite dishes: Shrimp Scampi.
Deshell/Devein shrimp and soak in milk in the fridge for 1 hour.
Breading:
1/2 c all purpose flour
1/4 tsp salt
1 tsp fresh ground pepper
1 tsp cayenne
2 tbsp Parmesan
Mix ingredients and dredge shrimp until well coated and cook in olive oil in a medium skillet until golden brown (about 2 minutes per side). In remaining olive oil (the breading giblets from cooking the shrimp will add some flavor to the sauce), add
6-8 cloves of garlic, minced
1 shallot, minced
Saute lightly and then add
1 c dry white wine
Simmer for 15-20 minutes to reduce the wine then add
1 pint heavy cream, 1/4c fresh chopped basil and 1 seeded, diced tomato and 1/4 c parmesan. Continue simmering for another 5-10 minutes until sauce thickens. Salt and pepper to taste.
Prepare adequate angel hair pasta and mound onto a plate, arranging shrimp around the pasta. Pour 1/2 serving of sauce in the center of the pasta and drizzle the other 1/2 serving around the edge of the pasta, over the shrimp.
Pour up a glass of the wine that you used for the sauce (a nice 2000 Merryvale Chardonnay, as it turned out) and pair with a nice tossed Caesar salad and you are in business
Damn those shrimp were tasty
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