Shrimp Scampi from the Wool Growers Basque Restaurant

Submitted by carrie sheridan

"from a Bakersfield CA restaurant"

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 30 shrimp
• Serves: 4-6

ingredients

• 30 -36 medium shrimp, shelled and deveined
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1⁄4 cup flour
• 1 cup dry white wine
• 1 1⁄2 cups kerry irish gold sweet butter
• 1⁄4 cup lemon juice
• 1⁄4 cup heavy cream
• 2 tablespoons chopped parsley

directions

1. Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these.
2. Remove shrimp.
3. Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute.
4. Add 1-1/2 cups butter and melt.
5. Add 1/4 cup lemon juice.
6. Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2.
7. Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself.
8. Note: minced garlic TO TASTE can be added to this at any stage ~ from sauteing the raw shrimp through the last step of adding the heavy cream.