16 uncooked jumbo shrimp,
1 tablespoon butter,
1 ounce white wine,
1 teaspoon minced garlic,
1 tablespoon diced onion,
1/4 cup whipping cream,
chopped parsley or thyme, as needed,
2 tablespoons each - diced tomatoes,
and red or yellow bell peppers,
salt and pepper to taste.
Recipe: In a medium frying pan heat the butter and stir in the garlic, onion and diced pepper until they are soft. Add the shrimp, cook for 1 minute on each side and deglaze with the white wine. When the wine evaporates, add the diced tomato, cream and chopped parsley, reduce the sauce slightly and season with salt and pepper to taste. Garnish with fresh basil and serve with garlic bread. Scampi Provencale is the perfect recipe for whenever you need an easy and very tasty appetizer, to go with a glass of nice white wine.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.