Shrimp Scampi

Sunday, 26 Mar 2006 | Recipes

Serves 6

2 lbs large shrimp, peeled, deveined, and butterflied, with tails left on, patted dry
1 cup all-purpose flour
1 cup seasoned olive oil
1 1/2 cups dry white wine
Approximately 1 tablespoon Worchestershire sauce, or to taste
2 tablespoons minced garlic
8 tablespoons unsalted butter
Salt and pepper to taste
Juice of 1 1/2 lemons (optional)
1/2 cup chicken broth
2 tablespoons chopped Italian parsley

Dredge shrimp in flour, coating all sides.

Heat oil in a large sauté pan over high heat. When oil is very hot but not smoking, add shrimp and sauté for 2 to 3 minutes or until shrimp have begun to brown. (Do not crowd pan; sauté shrimp in batches, if necessary.) Remove shrimp from pan and drain off excess oil.

Stir in wine, Worchestershire sauce, and garlic. When well combined, whisk in 4 tablespoons butter and salt and pepper and bring to a boil. Return shrimp to pan. Stir in lemon juice and broth and return to a boil.

Using a slotted spoon, remove shrimp from pan to a warm serving platter.

Rapidly boil sauce for 2 minutes, whisking in parsley and remaining butter. Pour over shrimp and serve with crusty bread to absorb the delicious sauce.

Comments

jen said at 8:20 PM on Thursday, February 25, 2010

Just wanted to let you know that i linked you on my blog: http://withinireland.wordpress.com/2010/02/26/livin-it-lenten-style/

Post a comment