Our instructors always encourage us to take dishes to the next level. Tonight (with a little help from my faithful partner), I made a grilled shrimp scampi with capers, sun dried tomatoes, and roasted bell peppers. Have a few things I would do differently but it was overall a yummy dish.
- Shrimp with shells and guts removed, put on skewers
- 1 cup sun dried tomatoes, cut in thin strips
- 1 roasted red pepper, cut in thin strips
- 1 roasted yellow pepper, cut in thin strips
- 2 tablespoons capers
- white wine
- lemon juice
- 1 bulb (or handful) of garlic*
- Olive oil
- 1/2 lb angel hair
- salt and pepper
- minced parsley
Start out by grilling the shrimp skewers. Brushed lightly with olive oil mixed with garlic powder, salt, and pepper. Once shrimp are cooked, set aside.
Saute the bell peppers, sun dried tomatoes, and capers. Deglaze pan with white wine. Add angel hair, garlic, and butter.
Add shrimp back to pan (removing from skewers first) and finish with lemon juice and parsley.
*That night, I roasted a handful of garlic in olive oil, salt, and pepper. While it smelled amazing, the garlic taste in the scampi wasn’t terribly apparent. When reheating this for lunch on Saturday, I minced fresh garlic and cooked as above, and it was perfect!