Return to Content

Roman Scampi

Roman Scampi
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 4.

Ready for a real challenge? This one isn't cheap, and it isn't easy, but pull it off and your reputation is assured. The tricky part is broiling the shrimp; watch carefully or you'll burn them.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1-1/2 pounds raw jumbo shrimp
  • 1 cup Chablis wine
  • 1 clove garlic, minced
  • 1 bay leaf
  • 2 teaspoons grated lemon peel
  • 1/8 teaspoon Tabasco sauce
  • 4 tablespoons unsalted butter
  • paprika


Shell the shrimp, leaving on the tails. Devein; split down the back. Marinate for 24 hours in a marinade of the wine, garlic, bay leaf, lemon peel, and Tabasco Turn frequently.

Remove from the marinade, arrange on a broiling pan, dot with butter and sprinkle with paprika. Broil for 10 minutes, basting with juice from the marinade. Be careful not to scorch.

Serve with the marinade which has been strained and heated.

Updated Tuesday, July 24th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111