The Camelot Room was an opulent, large, room, with tables, high backed chairs and other English décor. It had a stage where headliners would perform; like vocalists Steve Lawrence & Eydie Gormé, and comedian, Don Rickles.
Of the dishes on the menu, there was a prime rib table side carving station, where my friend Jim Brown would cook and serve 15 prime ribs a night. This is one of my favorite memories of my time there.
However, my station was the Shrimp Scampi, Lobster, and Fettuccine Alfredo station, where I would work with the chef and the other line cooks to prepare at least 500 dishes of scampi per night.
I thought readers might enjoy my recipe for Shrimp Scampi for an elegant, easy, weeknight fall or anytime dinner, here is my recipe for shrimp scampi.
makes 4 (four) servings
- 24 large shrimp (cleaned, de-veined, tail-on)
- 2 large, plump garlic cloves finely chopped
- 1/2 stick butter (4 tablespoons)
- flour for dredging (gluten free flour substitute is fine)
- 1/3 cup good quality extra virgin olive oil
- 1/4 cup chopped flat leaf Italian parsley
- juice of one lemon
- 1/2 cup of any dry white wine
- 1/3 cup of chicken or vegetable stock
- rice or pasta for serving if desired
*Note: if you want to serve this over rice or pasta, you may want to add an extra 1/3 cup of stock to pour over the rice or pasta.
In a non-stick sauté pan, heat the oil over medium heat.
Lightly dredge the shrimp in the flour, and pan sear the shrimp until lightly browned on both sides. Leave shrimp in the pan and carefully drain the oil.
Add the butter, chopped garlic; cook until butter bubbles and garlic is nutty. Add the white wine, lemon, stock to the pan; stir. Season with salt and pepper to taste. Lastly, add the chopped Italian parsley.
Serve over rice or your choice of pasta. A gluten free alternative is to serve the scampi gluten free pasta, spinach or broccoli-rabe.
And of course, if you don’t feel like making it at home, you can come to the restaurant and Saluté will make if for you!