From one of my cookbooks, but I don't know which one. I got rave reviews on this at a party from pretty picky critics (my family who don't mind telling me when something isn't good). I served it as an appetizer but there is no reason why you can't serve it as the main course (its good enough). As usual, ignore the cooking times since I don't look at the clock when I cook.
My Private Note
Units: US | Metric
- 2 lbs large shrimp, peeled, deveined, and butterflied
- 1 cup flour
- 1 cup extra virgin olive oil
- 1 1/2 cups dry white wine
- 1 tablespoon Worcestershire sauce
- 5 garlic cloves (to taste)
- 1 lemon, juice of
- 1/2 cup chicken stock
- 8 tablespoons butter, cut into small pieces
- salt and pepper
- 2 tablespoons parsley, minced
- 1Dredge shrimp in flour
- 2Heat oil in a large skillet over medium-high to high heat and saute shrimp in the oil until almost cooked through.
- 3Transfer shrimp to a paper towel lined plate.
- 4Add wine, Worcestershire sauce, garlic, lemon juice, and stock to the pan.
- 5Bring to boil and cook until liquid is reduced by half (this may cook at a lower light if time is needed).
- 6Whisk in butter and season to taste with salt and pepper.
- 7Reduce heat to medium and add shrimp, toss to coat and reheat for a minute or so.
- 8Sprinkle with parsley before serving.
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Nutritional Facts for Scampi Style Shrimp
Serving Size: 1 (320 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 754.5
- Calories from Fat 490
- Total Fat 54.4 g
- Saturated Fat 15.2 g
- Cholesterol 271.7 mg
- Sodium 395.0 mg
- Total Carbohydrate 21.6 g
- Dietary Fiber 0.6 g
- Sugars 1.4 g
- Protein 33.8 g