Crisp Scampi Tartlets 

(makes 30 tartlets)

Ingredients:

2 pkg. Athens brand mini fillo shells

1 stick (1/4 lb) unsalted butter

1/4 cup extra virgin olive oil

6 large cloves garlic, minced or crushed

1 t. sea salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon cracked black pepper

pinch red pepper flakes (optional)

1 pound raw, 26/30 count (extra large) shrimp , peeled, deveined, rinsed, & dried

Juice of 1 lemon

1/2 cup fresh Italian parsley, chopped

Instructions:

Crisp the fillo shells according to package directions and set aside.

Place butter in a small saucepan over medium heat and bring to a low boil. Remove from heat and allow to settle for a few minutes. Skim the foam off the top and discard. Carefully pour the clarified butter into a small bowl, leaving the milk solids in the pot. Discard the milk solids and wipe out the pot with a paper towel.

Place the pot back on the stove over medium heat and add the olive oil. Heat the olive oil until shimmering and add the garlic, salt, thyme, and peppers. Adjust heat to low and cook until garlic becomes light golden and fragrant. Pour butter back in to the pot and cook together for a couple minutes. Remove from heat. Garlic butter can be made to this point a kept tightly covered and refrigerated for a few days.

When ready to serve, heat a large saute pan over medium-high heat for a minute until hot. Add a quarter of the garlic butter until sizzling and then toss in half of the shrimp. Cook, stirring and tossing until just a little gray remains on the shrimp. Add a quarter more of the garlic butter to the pan along with the juice of half a lemon and one quarter cup chopped parsley. Stir and taste for salt and pepper. Adjust if needed. Pour out onto a plate and repeat process with the remainder of the shrimp.

Place one shrimp in each fillo shell and serve.

Jim and Donna Whatley