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Shrimps peppino

Yield: 4 Servings

2 c Large homemade croutons      1 lb Large shrimp (abt. 24) -- shelled and deveined
1 tb Flour      1/4 c Olive oil
1/2 c Unsalted butter      2 Garlic cloves -- peeled and quartered
1/3 c Dry white wine      2 md Tomatoes; peeled -- seeded coarsely chopped
1 tb Chopped fresh basil      1 tb Chopped fresh oregano

Salt and pepper; to taste Cut thick slices (about 4) of French bread into quarters. Drizzle with some olive oil. Bake in a hot oven until golden brown turning several times. Can be made in advance and kept in a sealed container for several days. These will be your croutons. To cook tableside choose a large chafing dish or skillet that sits securely over a flame. Prepare ingredients ahead of time and place in individual bowls. Lightly sprinkle shrimp with flour. Heat oil and butter in skillet until bubbling. Add quartered garlic cloves and cook stirring over medium heat for several minutes to infuse butter with garlic essence. Remove garlic. Add shrimp and cook briefly on one side - just until they turn pink. With tongs quickly turn and cook other side. Add white wine tomatoes herbs salt and pepper. Cook 2 minutes longer stirring frequently. Place croutons in and around the shrimp. Turn to let both sides of croutons absorb some of the butter-garlic juices. Serve at once giving each person several shrimp and croutons then spooning over some of the tomatoes and sauce. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company 1985. Pg. 51. ISBN 0-88862-788-2. Electronic format by Cathy Harned.

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European Recipes from Italy, Spain, France and More