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Ethnic Dishes - Italian
Grilled Scampi Shrimp Kabobs with Pasta
1 lb large or jumbo Wild Gulf Shrimp, raw
2-4 rosettes Tony’s Scampi or Herb Butter, to taste (or a recipe follows)
8 oz Imported Spaghettini or Capellini
3 TBS extra virgin olive oil, to taste
1-2 tsp minced garlic -optional
1 cup split cherry or grape tomatoes
pinches of red pepper flakes -optional
fresh basil sprigs, thinly slivered
lemon wedges
Shell and devein the shrimp. Soften several rosettes of Tony’s Scampi or Herb Butter to room temperature.
Thread shrimp on skewers in a C shape – do not crowd shrimp together. Preheat a medium to medium-high grill and clean the cooking grate well. Start boiling salted water for pasta, sliver basil and split tomatoes.
Boil pasta until just done, drain and reserve some of the cooking water. Meanwhile, drizzle a large skillet with olive oil, add garlic and saute slowly until fragrant and lightly colored. Add cooked pasta and tomatoes and toss with pinches of crushed red pepper (if using), cooking for several minutes to marry. Add splashes of pasta cooking water to refresh pasta as needed. Add 1 rosette (about 1 TBS - or more to taste) of compound butter, remove from heat and toss to melt. Place pasta on a serving plate and sprinkle with fresh basil to taste.
Meanwhile, melt one rosette of the scampi butter and brush on shrimp. Mist or wipe hot grill with oil and add buttered shrimp. Grill to brown on one side before turning over, brushing with softened butter to taste. Take care not to overcook! Serve grilled shrimp over pasta with a drizzle of melted scampi butter, a sprinkle of shredded basil and lemon wedges on the side. An excellent pair with asparagus, salad and rustic bread. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
Scampi Butter
1 stick butter, very soft
1/4 cup vermouth
1 tsp finely minced shallot
1 TBS finely chopped green onions
2 tsp minced or chopped fresh garlic
zest of one lemon
pinches of black pepper and hot red pepper flakes
Soften butter to room temperature. Simmer vermouth, shallots and garlic, reducing to 1 TBS and cool. Blend all the ingredients into the butter – adjusting as desired.
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