16 large shrimp (size 16-20),
1 Tbsp. butter,
1/2 cup diced roma tomatoes,
3 oz. heavy cream,
1 garlic clove, crushed and chopped,
1 pinch chili flakes,
1 Tbsp. Worcestershire sauce,
dash of hot sauce,
sea salt and black pepper to taste.
Recipe: This Shrimp Scampi Recipe is for four appetizer servings. Heat the butter in a large skillet and saute the garlic for about 1 minute. Add the peeled and cleaned shrimp, diced tomatoes and chili flakes and saute until the shrimp turns pink, usually about 2 minutes more. Deglaze with the white wine and cook until the wine evaporates. Add the cream, Worcestershire sauce and hot sauce, and cook until the sauce is reduced and thick. Season to taste with salt and pepper and serve the shrimp scampi in four bowls. Decorate with fresh basil leaf or a sprig of fresh thyme. Cooking tip: This recipe is a little bit spicy. If you don't like spicy food, substitute the chili flakes and hot sauce with a pinch of chopped oregano or thyme.
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.