Hill Holiday Recipes – The Liberty Tree

We’re just days before Christmas.  Got the presents wrapped? Tree trimmed?  Menus planned?  Food always played a big part in the Christmas and New Year’s traditions in my home growing up, and I thought it might be interesting to find out what foods or dishes are cherished by our neighborhood chefs and restaurateurs.  This week, THIH will be bringing you recipes from the chefs at Hill restaurants–consider it a little gift from your friendly neighborhood blog to you!

Today’s recipe comes from Chef Graig Gufling at Liberty Tree.

My family and I for as long as I can remember have made this recipe as an appetizer for Christmas Day dinner.

Shrimp Scampi

1 pound of shrimp 31/40 count peeled and deveined (save shells in freezer for soup or stock)
1/2 pound unsalted butter (cut into small pieces)
3 tbsp garlic (chopped fine)
3 tbsp shallot (chopped fine)
1 tsp Crushed red pepper ( more if you  like it spicy)
2 tsp Dried oregano
2 tbspDry white wine
1 fresh lemon cut in half
Grated pecorino romano cheese

Melt the butter over a low to med heat in a large saute pan. When halfway melted add shrimp.  Season with salt and pepper.  Add garlic and shallots.  Cook for 1 min stirring constantly.  Add crushed red pepper,oregano, white wine and squeeze half of the lemon into pan.  Cook until shrimp are just cooked through(4-5min)  Spoon into serving bowls and top with fresh grated pecorino romano cheese.  Serve with warm bread for dipping.