Shrimp Scampi from the Wool Growers Basque Restaurant |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from a Bakersfield CA restaurant 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.
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