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Shrimp Scampi Recipe

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This recipe for Shrimp Scampi, by , is from Look What's Cooking at Brown Mackie College Cincinnati, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Beckstedt
Added: Friday, August 28, 2009


1 1/2 lb. large shrimp, shelled & deveined
Salt & pepper to taste
2 tbsp butter
2 tsp minced garlic
1/4 cup dry white wine
1 lemon
1 tbsp freshly squeezed lemon juice
2 tsp finely chopped fresh parsley OR 1/2 tsp dried parsley
1 1/4 tsp grated lemon zest off the lemon
Cooked rice or pasta

Place cleaned, rinsed and towel-dried shrimp evenly in a pie pan or plate. Season with salt and pepper.
In a medium skillet, heat butter until just bubbly. Turn heat to high and immediately invert plate of shrimp over into the pan. cook the shrimp for 1 minute on high heat.
Add the garlic and cook 1 more minute. Turn shrimp over and cook 1 more minute. Transfer to a bowl.
Return the skillet to the heat and add the wine and lemon juice. Boil/deglaze liquid until slightly thickened, about 30 seconds, scraping up any browned bits from the bottom of the pan,

Stir in lemon zest and parsley into sauce. Pour sauce over shrimp and season with additional salt and pepper if needed.

Serve immediately with hot rice or pasta. Serves 4.

Personal Notes:
Personal Notes:
If using frozen raw shelled & deveined shrimp, allow to thaw according to package directions & pat dry completely. This saves the steps of shelling & deveining the shrimp yourself!




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