Prep 20 mins
Cook 0 mins
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.
- 907.18 g large shrimp, peeled, deveined, and butterflied
- 236.59 ml flour
- 236.59 ml extra virgin olive oil
- 354.88 ml dry white wine
- 14.79 ml Worcestershire sauce
- 5 garlic cloves (to taste)
- 1 lemon, juice of
- 118.29 ml chicken stock
- 118.32 ml butter, cut into small pieces
- salt and pepper
- 29.58 ml parsley, minced
- Dredge shrimp in flour
- Heat oil in a large skillet over medium-high to high heat and saute shrimp in the oil until almost cooked through.
- Transfer shrimp to a paper towel lined plate.
- Add wine, Worcestershire sauce, garlic, lemon juice, and stock to the pan.
- Bring to boil and cook until liquid is reduced by half (this may cook at a lower light if time is needed).
- Whisk in butter and season to taste with salt and pepper.
- Reduce heat to medium and add shrimp, toss to coat and reheat for a minute or so.
- Sprinkle with parsley before serving.