Recipe from www.freshfromflorida.com
Tablespoonfuls of Olive Oil
Tablespoonfuls of butter
4 cloves of
tablespoonful of capers
tablespoonful pimento, diced
1/2 cup of
bottled clam juice
teaspoonful coarse ground black pepper
4 x 6oz
medium shrimp, peeled and deveined
fresh parsley, minced
sea salt to
vermicelli or angel hair pasta, cooked
1. Heat the oil and butter in a large sauté pan. Add garlic and
shallots and sauté for 2 minutes over low heat, stirring often. Raise heat to
medium, add capers, pimento, wine, clam juice and pepper; simmer for 2 minutes.
2. Add filets and simmer over med-low heat for about 5 minutes. Add shrimp,
spreading them evenly over the skillet; simmer for 3 minutes until filets and
shrimp are cooked through. Stir in parsley; add salt to taste.
3. Place fillets and shrimp on pasta on individual plates. Spoon
scampi sauce over all and serve.
To compliment this try a nice dry table white wine available at all
large stores like Publix etc.