Executive Chef Peter Vauthy
Red, the Steakhouse
Shrimp scampi is one of those classics that never goes out of style. Chef Vauthy gives the dish a signature twist by adding grated Romano cheese, shallots and hot sauce to the ingredient list. At Red, the scampi can be shared as an appetizer or ordered as an entree.
15 large wild American shrimp
Kosher salt and freshly ground black pepper, to taste
1/2 lb. unsalted butter, softened
1/4 cup grated Pecorino Romano cheese
1/2 cup finely chopped shallots
2 tbsp. chopped parsley
1 tbsp. minced garlic
1 tbsp. lemon juice
1 tbsp. hot sauce
1/2 cup Italian bread crumbs
1. Season both sides of shrimp with salt pepper to taste. Arrange shrimp in oven-safe dish.
2. Slowly melt butter over low heat. Stir in cheese, shallots, parsley, garlic, lemon juice and hot sauce until blended. Add bread crumbs; stir to coat well with butter. Pour mixture over shrimp, coating evenly.
3. Place dish under broiler; broil 4 to 5 minutes until shrimp are cooked through.