From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Click here for the current edition Shrimp Calabrese In the Italian province of Calabria, they make this dish with the true scampi or langoustini from the Mediterranean. Cook this in a large black iron skillet; the heat-holding properties of the black iron will impart a "baked" effect to the dish. Cooking the shrimp with the heads on will enrich the sauce. If it seems that I'm giving you a lot of shrimp recipes lately, I am. The Louisiana shrimp are so excellent and so inexpensive that it's ahrd to resist using them in every imaginable way. Fortunately, there are millions. 1/3 cup olive oil 1/2 red bell pepper, sliced 1/2 green bell pepper, sliced 1/2 yellow bell pepper, sliced 10 oyster mushrooms or 5 crimini mushrooms 1/2 cup chopped green onion 1 tsp. chopped garlic 1/4 tsp. crushed red pepper 16 shrimp, 16-20 count, head and tail on, middle peeled 1/4 tsp. dry sage 1/2 tsp. salt 1/2 cup dry white wine 1 Tbs. lemon juice 1/2 cup frozen peas 1. Heat the olive oil in a large black iron skillet. Saute peppers, mushrooms, green onion, garlic, and crushed red pepper over high heat. 2. After vegetables have wilted, lower heat to medium. 3. Place shrimp on top of vegetables. Cover pan and cook for about three minutes. Turn the shrimp and continue cooking until shrimp are pink. 4. Add sage, salt, and peas. Mix wine and lemon juice and pour uniformly over pan contents. Cover and let it come to a boil. Cook about another minute, then serve. Makes four appetizers or two entrees. Click here for an index of recipes from past editions. © 2006 Tom Fitzmorris. All rights reserved. news@nomenu.com