Creamy Basque Shrimp Scampi
photo by Lavender Lynn
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 lb shrimp, peeled and deveined
- 1⁄2 cup flour
- salt and pepper
- 1⁄4 cup vegetable oil
- 1 cup white wine
- 1⁄2 cup butter
- 1 lemon, juice of
- 1⁄4 heavy cream
- 2 tablespoons fresh parsley, chopped
directions
- Season the shrimp with salt and pepper, then dust with flour.
- Heat the oil in a large heavy skillet. Add shrimp and cook over medium heat about 2 minutes per side.
- Remove shrimp from pan and drain the oil from pan.
- In the same skillet, warm the wine over low heat. Add shrimp and cook for 1 minute.
- Add butter, lemon juice, and heavy cream. Cook 1 or two minutes more.
- Sprinkle with parsley.
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Reviews
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Using Icelandic baby shrimp, I made a half recipe of this delicious scampi for the PRMR game & served it as an appy in gratin dishes over toast points for Christmas Eve dinner w/DH & my MIL. Other than using butter vs vegetable oil, I made just 1 other chg & added garlic that I see as a must (for me at least) in a scampi recipe. It was richly flavoured, generously sauced, well-received & an elegant start to our main holiday meal. Thx for sharing your recipe w/us. :-)
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Very tasty, as well as quick and easy to make. I normally like to add garlic to everything, but it was not missed here. The shrimp have a very rich, flavorful quality. The only thing different I did was to add a pinch of cayenne. Then I served it over 8 oz. of angel hair pasta (any more would absorb all the sauce). I will definitely make this again, and try it with orzo. Thanks for a lovely recipe. Made for PRMR.
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I picked this recipe up from a GORGEOUS picture and review on some game thread, which I cannot now retrieve !! Took me a few days to get past leftovers and buy fresh cream, but fixed this tonight with frozen spanakopita. DH and I thoroughly enjoyed the meal -- and had some left over. I think the "sauce" must be bubbling when adding the butter, to achieve thickening. No matter, just added the sauce (FAT TASTES GOOD !) to the remaining orzo, which just "sucked it up" for another day's lunch. Thanks, Stephanie^, for a lovely dinner.
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Tweaks
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This is my second recipe for Fall 06 PAC. I made this for my daughter and myself for lunch the other day and my husband decided he needed to try it also so keep in mind I am adding his opinion in here also. I used butter and olive oil instead of regular vegetable oil. The only white wine I used was a Resling so it was pretty sweet, I really should have used chicken broth because the sweetness hung around, next time I will use a different wine. I did not have a fresh lemon so I used concentrate and the bottle said that 2 1/2 teaspoons was equal to 1 lemon...well, I only used 2 teaspoons and it was to strong so again, next time I will either use the fresh or use less of the other. The overall flavor of the scampi was really good (the opnion of my dauther and me) given the modifications I had to make but my husband was not impressed UNTIL I sauted (in a little butter) some zuccini, mushrooms and onions and added it to the scampi and I must say it added such a wonderful texture and extra flavor that I will continue to make it this way.....we served it over pine nut coucous and it was just absolutely wonderful that way
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