Prawn
Shrimp Scampi II
A second take on shrimp scampi with lemon, garlic, butter, and white wine over pasta.
Ingredients:
- 1 cup olive oil
- 2 pounds large shrimp - peeled and deveined
- 1 cup all-purpose flour
- 1 1/2 cups dry white wine
- 1 tablespoon worcestershire sauce
- 5 cloves garlic, minced
- 5 tablespoons fresh lemon juice
- 1/2 cup chicken broth
- 1/2 cup butter, diced salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Directions:
- In a deep skillet, heat the olive oil over medium-high heat. Lightly coat the shrimp in flour. In batches, saute shrimp in oil until golden brown; each batch should take approximately 2 minutes. Drain on paper towels.
- Discard oil and add the wine, Worcestershire sauce, garlic, lemon juice, and chicken broth to the skillet. Cook over high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower head to medium, add shrimp cook for 1 minute (until shrimp are heated). Sprinkle with parsley before serving.