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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Shrimp scampi Recipe

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This recipe for Shrimp scampi is from Lee Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. large shrimp (shelled and de-veined) tail on for presentation if you want
2 tbsp. olive oil
2-3 tbsp. butter
Salt
3-4 garlic cloves, slivered, or 1 tbsp. minced garlic
1/2 to 1 teas. Red pepper flakes
1/2 cup white cooking wine / white wine (chicken broth can also be used)
2 tbsp. finely chopped parsley
Fresh grounded black pepper to taste
1 tbsp. lemon juice (lime juice can be substituted)
Directions:
Directions:
Heat a sauté pan on high heat. Reduce hear to med-high and add olive oil and butter. Once butter melts, foams up and subsides, add garlic and red pepper flakes. If using unsalted butter sprinkle with salt. Sauté for one minute, or until you see edges of some of the garlic beginning to brown.

As soon as garlic begins to brown, add shrimp to pan, then add white cooking wine and stir to combine and coat shrimp with butter, oil, and wine. Spread shrimp out in an even layer in pan. Increase heat to the highest setting and let wine boil vigorously for 2-3 minutes.

Turn shrimp over, or toss them so the cook sides are mostly facing up, and boil the wine for another minute. Remove from heat, add parsley and toss to combine. Add lemon juice and black pepper.

Serve alone, with crusty bread, over rice, or pasta.
Personal Notes:
Personal Notes:
Leaving the tails on the shrimp imparts more flavor, but are messier to eat.

 

 

 

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