Start Lent’s Fish Friday with a classic Italian-American shrimp dish. In American, scampi is a shrimp dish with garlic butter and dry white wine served on a bed of linguine. This updated classic dish with roasted prawns stuffed with scampi is so beautiful, it does not need to share a plate with linguine. Serve the Stuffed Prawns with a salad of baby greens and a lemony vinaigrette.
Suggested Wine Pairing
A Sauvignon Blanc from the Northen Italian Trentino-Alto Adige wine country.
How to Make
1 lb medium or large shrimp
2 cloves garlic, minced
¼ cup greek yogurt
1 cup panko
2 T fresh lemon juice
¼ t turmeric
¼ t crushed red pepper flakes
2 T finely minced fresh parsley
salt and pepper to taste
16 prawns or jumbo shrimp
1T olive oil
Lemon slices to garnish
Preheat your oven to 425°F
Peel, devein and finely chop shrimp.
Mix the shrimp with panko, parsley, garlic, red pepper flakes, lemon juice, and 1/4 cup greek yogurt.
Mix stuffing until well blended.
Prepare the prawns by peeling, deveining and butterflying with tails on for presentation.
Stuff the prawns with scampi filling.
Place prawns standing up on a cooking sheet and drizzle with olive oil.
Roast prawns for 10 minutes or until prawns are bright pink.
Entertaining Your Friday Night Dining xoxo