Photo: Caesar's Scampi Recipe
Ingredients
- 1/4 cup extra-virgin olive oil, eyeball it
- 1 teaspoon anchovy paste
- 8 jumbo shrimp, (6 to 8 count), peeled deveined, tails in tact
- 1 lemon, zested and juiced
- 2 large cloves garlic, chopped or grated
- Freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 2 hard boiled eggs, finely chopped
Directions
Heat the extra-virgin olive oil in a skillet over medium-high heat. Add anchovy paste, stir it in then add shrimp and shake pan 1 minute. Add 2 teaspoons of lemon zest, garlic, pepper and Worcestershire. Cook shrimp 2 minutes more then add juice of 1 lemon to skillet and turn off heat. Sprinkle the cooked shrimp with some chopped egg. Serve 2 shrimp per person.
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By Shae Lee
Columbus, IN
on February 11, 2013
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I make extra shrimp (about a pound along with extra (I just about double everything olive oil, anchovy paste, lemon, garlic and Worcestershire to use this as a main dish served over cooked brown rice!!! The rice soaks up the extra "sauce" and is preferable to pasta. I've served this to guests who rave about it...... OH.... and yes, delete the eggs all together! :
By rhettnjen_3526990
goodyear, AZ
on January 06, 2010
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While I am rating and reviewing this before making it, I am going with the average review score because FN reviewers are always right. With that said, skip the eggs, and go for shaved Parmesan instead. I was thinking that one could serve this warm over baby spinach and lightly wilt it for a warm salad or toss it with angel hair? Best to you all, and thanks for all the great reviews!
By smalls1220
Omaha, NE
on June 03, 2009
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I've made this dish a couple of times now. It's very delicious and everyone has enjoyed it. I didn't use the egg though and it looks as though I'm not the only one.
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