Tut’s special shrimp scampi is ideal for Lent (March 26, 2011)

This Father’s Day recipe from the Sirianni family, originally published in Keeping the Feast in 2004, is another that is easily adapted for Lent!

This memorable Shrimp Scampi, created by Anthony Sirianni Sr.  (known affectionately as “Tut”), delighted the palates of diners for nearly 40 years at Sirianni’s Friendly Café on Brighton Avenue in the West End section of Long Branch, and is also loved by his chef-sons; Joseph, general manager of Courtyard by Marriott, Plainsboro, and Michael, chef-instructor at the Culinary Education Center of Monmouth County at Brookdale College, and priest-sons, Msgr. Sam A. Sirianni, diocesan director of the Office of Worship, and Father Anthony Sirianni, pastor of St. Theodore Parish, Port Murray, in the Diocese of Metuchen.

Tut’s Special Shrimp Scampi

  • 2 lbs large shrimp, cleaned, deveined and butterflied
  • ¼ lb unsalted butter
  • 2 tbs margarine
  • 2 tbs A-1 steak sauce
  • 2 tbs cream sherry
  • ¼ cup fresh bread crumbs
  • 6 garlic cloves, minced
  • salt and pepper to taste

Butterfly shrimp by peeling off the shell, all but the tail; cut ¾ of the way down the middle, leaving the tail intact and removing the vein. Wash and drain and dredge in bread crumbs. In a heavy skillet, melt the butter and margarine together. Sauté the garlic about 30 seconds and add the sherry.

Turn the burner to high; when sauce is bubbling, add the shrimp with the flat sides of the tail down. Turn the shrimp after three minutes and cook until they are no longer clear – that’s about two minutes or less. Remove the individual shrimp as they are done. Add salt and pepper to taste. Serve the shrimp with remaining liquid over al dente linguini.

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