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Saturday, July 2, 2022

Seafood is a family recipe

Author: Carla Vigos

Especially for Laguna Woods Globe

I always like to theme the month with food. June is a month to honor fathers.

My dad, Russ Camarata, was a hard-working butcher by profession. We have always had the best meat and seafood growing up. Alioto’s, a famous restaurant in San Francisco, hired my dad to be their seafood and meat buyer, and my brother Chaz was hired to be a sauce chef when he launched “Alioto’s Honolulu” in 1978.

I tried to remember my dad’s favorite dish to share, but honestly, this man loved everything from top-quality steak, which he said tasted best, to pork chops of any style, chicken and all kinds of seafood. When my brother visited my dad, Chaz would always cook his own version of shrimp, to my dad’s great pleasure. Well in honor of both of you, mangia!

This dish is quick to assemble, so prepare everything before you start cooking. For any questions or comments, contact me at cjvigos@iahoo.com.

Chaz’s Scampi

INGREDIENTS

1 pound or 21-26 raw shrimp, peeled

Flour, salt and pepper

5-6 large cloves of garlic, minced

Butter

1 tablespoon olive oil

1/2 pound mushrooms, sliced

3 green onions, sliced

Ground red pepper

1 1/2 cups white wine, Chablis or Pinot Grigio

1 lemon, juice

Fresh parsley, basil or oregano, chopped

Romano or parmesan cheese, as desired

1/2 pound of linguine cooked al dente in very salted water

Serves 4

PROCEDURE

After you have peeled the shrimp, put them on paper towels. Flour them on each side and sprinkle with salt and pepper.

Put half a stick of butter and 1 tablespoon of olive oil in a pan over medium heat. When heated, add the shrimp and garlic. Cook for one minute on each side. Using a whisk, remove the shrimp from the pan.

Add 1/4 sticks of butter, mushrooms, 1/8 teaspoon of ground red pepper if desired and onion to the pan and simmer for 2 minutes. Add wine and lemon juice. Bring to a boil and reduce for about 2 to 3 minutes.

Return the shrimp to the pan and stir for a minute. Remove from the heat and add the last 1/4 stick of butter.

If necessary, add lemon or salt. The sauce is not thick, so do not reduce it too much. You just cook alcohol.

Top with herbs. Put the linguine in a pasta bowl and p

our shrimp on top. If desired, add grated cheese and ground red pepper to finish.

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