Shrimp Scampi from the Wool Growers Basque Restaurant
- Ready In:
- 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
- Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these.
- Remove shrimp.
- Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute.
- Add 1-1/2 cups butter and melt.
- Add 1/4 cup lemon juice.
- Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2.
- Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself.
- 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.
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RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life