Shrimp are an easy meal to prepare for any occasion, whether it be dinner during the week or for entertaining on the weekend. Shrimp come from different regions throughout the world and vary in size, flavor and color. I tend to enjoy most varieties, but especially wild sweet pink jumbo shrimp or prawns.
Cleaning and preparing shrimp is very important. First, you must remove the head. Next, pull the shell back from the top of the shrimp, removing the legs, but leaving the tail intact. Then, with a paring knife, slice the shrimp down the back to create a fan shape or scampi, and remove the vein.
Now you are ready to prepare this recipe for Shrimp Scampi with Pancetta & Tomatoes. This dish can be made in minutes because there are only a few ingredients and you can serve this as an entree or appetizer and the recipe can be doubled for larger families or parties. I hope you love this light and flavorful scampi just as much as I do!
6-10 fresh or frozen jumbo shrimp, any variety – defrosted
2 tablespoons brown rice flour, or regular all purpose
1 bell pepper, any color
1 cup cherry tomatoes
2 cloves garlic
4 ounces pancetta, diced ( you can find the pancetta already diced in most grocery stores)
1/3 cup white wine
1 tablespoon butter
1 sprig fresh rosemary, thyme or parsley
(Serves 2-4 Entrees Size or 6-8 Appetizer Size)
1. Slice the cherry tomatoes in half. Finely slice the garlic and dice the bell pepper.
2. Prepare your shrimp as above. In a small bowl, combine the brown rice flour with 1 teaspoon of salt and 1/4 teaspoon of black pepper. I like to use rice flour to sprinkle on fish to add a slightly crunchy exterior. I think it works better than regular flour, but if you don’t have it, use all purpose.
3. Sprinkle the flour mixture over both sides of the shrimp.
4. First, add 3 tablespoons of olive oil to a saute pan and place it over medium high heat. Let the oil heat for 1 minute before adding the shrimp.
5. Add the shrimp to the pan and saute for 1 minute. This wouldn’t be a good time to walk away, you don’t want tough shrimp.
6. Flip the shrimp over and continue to cook for another quick minute. Remove the shrimp from the pan and put them on a plate, reserving them for later.
7. Add the pancetta to the same saute pan and cook over medium-high heat for 3 minutes, while stirring occasionally. The pancetta edges will get lightly crispy, but not crunchy.
8. Next, add the peppers, tomatoes and garlic to the pancetta in the pan. Stir to combine and cook for 4 minutes or until slightly softened.
9. Then, add the wine and stir to combine. Continue to cook the mixture until the wine cooks down, about 2 minutes.
10. Then, add the butter and stir to thicken the sauce in the pan. Continue to cook for 1 minute.
11. Slide the shrimp back in the pan and toss to combine.
11. Chop the rosemary finely and sprinkle it over the entire dish.
12. Serve the Scampi family style right out of the pan or spoon it into bowls for a more intimate dinner. Enjoy!