Pile big plump shrimp, which have been marinaded in Italian seasoned dressing and deep-fried in sizzling extra virgin olive oil, on fresh hot French bread. Then garnish 'em with an olive and anchovy mix and top 'em with imported Peccorino Romano cheese. Mama Mia - it's almost like being back home in Palermo!

5 lbs. large peeled shrimp (21-25 count)
1 bottle Italian salad dressing
2 tsp. Frank Davis Sicilian Seasoning
1 cup chopped green olives
1 cup chopped black olives
1/2 cup capers (drained)
1/2 cup julienned carrots
1 cup finely chopped celery
1 cup finely chopped purple onions
2 cups diced fresh tomatoes
1/4 cup chopped anchovies
1/4 cup finely minced Italian flatleaf parsley
2 Tbsp. fresh-squeezed lemon juice
3/4 cup extra virgin olive oil
4 loaves mini-French breads (halved)
6 whole garlic cloves
4 cups extra virgin olive oil
1/2 cup finely minced Italian flatleaf parsley
1 cup Peccorino Romano cheese

First, wash and drain the shrimp thoroughly and place them into a glass or stainless steel bowl.   Then toss them with the bottle of Italian salad dressing, to which you've added the two teaspoons of Sicilian seasoning.  At this point, cover the bowl with tight-fitting plastic wrap and allow the shrimp to marinate for at least an hour on the counter.

Meanwhile, in another large glass bowl, thoroughly mix together the green olives, black olives, capers, celery, purple onions, tomatoes, anchovies, parsley, lemon juice, and the three-quarters cup of olive oil.   Take your time and toss everything well - this is the only dressing the po-boy will have, so you want the mixture flavorful! When all the ingredients are combined, cover this bowl, too, with plastic wrap and allow it to marinate at room temperature for about an hour.

Then when you're ready to eat, cut the mini-French breads in half (crosswise) and slide them into a 400-degree oven to crisp.   Then take a high-sided frypan, rub the inside bottom generously with the cloves of garlic, pour in the four cups of olive oil, and heat them to about 375 degrees.  The rest is a classic Sicilian technique for frying scampi (shrimp).

Instead of dipping and battering the shrimp, you simply drain off the marinade and drop them uncoated into the hot olive oil.  Be careful not to cook too many at once - you got to give them room to fry and you don't want to reduce the temperature of the oil.  When they turn a rich pink with slightly golden-crisped edges, scoop them out of the olive oil with a strainer spoon and drain them on several layers of paper towels.  But while they're still hot, sprinkle them with a little minced parsley and a little Romano cheese.   Continue to fry until they're all done.

All that's left is to take the hot bread from the oven, slice it open lengthwise, spoon on some of the olive mix, and pile the fried shrimp on top (with, perhaps, a little extra Romano cheese).  Eaten piping hot, alongside a pile of crispy oven-baked potatoes, and washed down with a chilled glass of wine... you can't get a more Italian meal!

Chef's Notes:
You talk about versatility!  These same shrimp can be cooked and stashed away in the refrigerator to be used later in shrimp salads, stuffed into avocados or hollowed out tomatoes, fried into omelets, or sauteed with pasta and garlic.  With a little imagination, the possibilities are endless!

Should you have any olive mix left over, you can put it into a Mason jar, seal it tightly, and store it in the refrigerator for up to 4 weeks.  It makes a great flavoring addition to any simple side salad.

Oh - and don't toss out the olive oil after you finish frying.  It, too, can be stored in a jar in the fridge, labeled as "Shrimp-Flavored Oil", and used for frying and sauteing anything.

To order any of the Frank Davis Seasonings, you may order securely on this web site or call 1-985-643-0027.

The chef is a distinguished member of the American Federation of Television and Radio Artists and The American Culinary Federation.

All About Frank | Cookin' with Frank | Fishinlines | TastyBytes | Cuisinotes
Cookbooks & Products | Recipes | Ask Frank | Retail Stores | Home | email Frank

A Secure Shopping Site

Copyright © by Frank Davis Productions. All rights reserved.