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X Italian Fish and Sea Food Dishes
Fried Scampi/Scampi Fritti (flavored with garlic, oregano, pepper and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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Ingredients

3 pounds fresh prawns or shrimp with shells
1/2 cup olive oil
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon oregano
1/4 teaspoon pepper
1 teaspoon chopped parsley



Directions

Set out deep saucepan or automatic deep-fryer for deep-frying and heat fat to 360 degrees F.

Wash in cold water 3 pounds fresh prawns or shrimp with shells.

Remove tiny legs.

Peel shells from prawns. Cut a slit to just below surface along back of prawns to expose the black vein.

Remove vein with knife point.

Rinse prawns quickly in cold water.

Drain on absorbent paper.

Fry only as many prawns as will float uncrowded one layer deep in the fat. Fry 3 to 5 minutes or until golden brown.

Drain over fat before removing to absorbent paper.

Turn fried prawns onto a warm platter.

heat in skillet

1/2 cup olive oil

Add and cook until garlic is lightly browned

4 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon pepper

Pour oil sauce over prawns on latter, and sprinkle with 1 teaspoon chopped parsley

(Prawns and oil sauce can be put into a casserole and baked at 375 degrees F for 15 minutes).

About 6 servings.


Notes

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954.... Image -- Claude Monet: La Greouiller, 1869.

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