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Scampi Rockefeller
1/2 lb. large uncooked shrimp, shelled,
deveined
1 tbsp. olive oil
6 large garlic cloves, chopped
1 bunch green onions, chopped
1/2 10 oz. package ready-to use fresh spinach leaves,
stemmed if desired
1 bunch basil leaves, coarsely chopped
2 tbsp. grated Silani Romano cheese
1/2 tsp. Tabasco
1/2 tsp. white wine vinegar
3 tbsp. Pernod or other anise-flavored liqueur
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Preheat oven to 450F. Lightly oil 9-inch
glass pie plate. Arrange shrimp in prepared plate. Season
shrimp lightly with salt and pepper.
Heat oil in heavy medium skillet over medium-high heat.
Add garlic and green onions and sauté until softened,
about 2 minutes. Add spinach to skillet. Cover and cook
until spinach is tender and wilted, stirring occasionally,
about 4 minutes. Mix in basil, cheese, hot pepper sauce
and vinegar. Season with salt and pepper. Remove from
heat; mix in Pernod.
Spoon spinach mixture evenly over shrimp. Bake until shrimp
are just cooked through, approximately 8 minutes.
Serves: 2 |
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