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Shrimp Scampi Recipe
Ingredients
By Measure
20 large raw shrimp peeled and deveined4 tablespoons olive oil
2 tablespoons butter, unsalted
2 teaspoons garlic, minced
1 tablespoon white wine or dry vermouth
1 teaspoon fresh lemon juice
2 tablespoons, fresh flat leaf parsley, chopped fine
1/4 teaspoon lemon zest
pinch red pepper flake
1/2 teaspoon Worcestershire sauce
1 teaspoon capers, rinsed
1/4 cup fresh, diced tomato or pica de gallo
1/2 cup flour for dredging
salt and pepper to taste
- Dredge each shrimp in the flour. Dust off any excess flour
- Heat a saute pan large enough to handle the shrimp to medium high. Add the olive oil. (You need enough olive oil to cover the bottom of the sauté pan. Add more oil if necessary. Cook in batches if necessary.)
- When the olive oil is hot add the butter. Stir the butter until it starts to brown. When the butter reaches that point add the shrimp to the oil and butter mixture. Cook the shrimp on each side until done and lightly brown. Next, remove the shrimp from the skillet. Be careful not to burn the butter.
- When all the shrimp are cooked and have been removed from the skillet add the garlic to the oil and butter mixture. Cook the garlic for 10 seconds then add the white wine. Reduce the wine by 1/2 then add all the remaining ingredients. Cook for 2 minutes then return the shrimp to the sauce you have created. Serve immediately with rice or pasta.
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