Shrimps…. oh divine shrimps… how much I love thee…. I love shrimps, actually, I love all fish, so any occasion to have it for dinner, I am always for it.
Recipes for Shrimp Scampi have been around for ever. I have found so many variations of this simple dish, but they all have one thing in common: lots of butter and wine, my favorite ingredients. What can I say? I am French after all ♥
We served it over a bed of Angel hair pasta, but you can also enjoy it with crusty French or Italian bread to absorb the sauce. Appetizer or dinner…. it’s up to you.
I always like to use the largest shrimps available, personal choice. Have all your ingredients ready as it takes less than 10 minutes to prepare.
As the story goes….
On the seventh day of Christmas
my true love cooked for me
Seven Shrimps a swimming
six meatballs a laying in a bed of pasta
five golden onion rings
four Cornish hen
three French Clafoutis aux poires
two Dover sole with caramelized onions
and a poached pear in a wine sauce.
2 pound large shrimps or prawns, peeled, tails off, deveined and butterflied
1 cup all-purpose flour
1 cup seasoned olive oil
1 1/2 cup dry white wine
1 tablespoon Worcestershire sauce
2 tablespoons minced garlic
8 tablespoons unsalted butter
salt and pepper
juice of 1 1/2 lemon
1/4 cup chicken stock
2 tablespoons chopped Italian flat leaves parsley
Dredge the shrimps in flour coating all sides.
Heat oil in a large sauté pan over high heat. When the oil is very hot but not smoking, add the shrimps and sauté for 2 to 3 minutes or until the shrimps have just begun to brown. Do not overcrowd the pan, sauté in batches if necessary. Remove the shrimps from the pan and drain off all oil excess.
Stir in wine, Worcestershire sauce and garlic. When all well combined, whisk in 4 tablespoons butter, salt and pepper and bring to a boil. Return the shrimps to pan. Stir in lemon juice and chicken stock and return to a boil.
Using a slotted spoon, remove the shrimps from pan to a warm serving platter. Rapidly boil sauce for 2 minutes, whisking the parsley and remaining butter. Pour over shrimps and serve with Anger hair pasta or crusty bread to absorb the sauce.
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