Succulent Shrimp Scampi

• Seafood

  • 2 lbs Shrimp, large

• Produce

  • 2 tbsp Freshly parsley
  • 5 Garlic cloves

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 5 tbsp Lemon juice, fresh
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 cup Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 cup Olive oil, Extra Virgin

• Dairy

  • 8 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 1/2 cups White wine, quality dry

Found on howtofeedaloon.com

Description

Ingredients

• 2 lbs large shrimp, peeled and deveined - leave the tails on (if desired)
• 1 cup flour
• ½ teaspoon of salt & ½ teaspoon of fresh ground black pepper, plus more for seasoning sauce, to taste
• 1 cup of extra-virgin olive oil
• 1½ cups of quality dry white wine (dont use cooking wine!)
• 1 tablespoon of Worcestershire sauce
• 5 garlic cloves, peeled and minced
• 5 tablespoons of fresh lemon juice (about 1 & ½ to 2 lemons)
• ½ cup of chicken stock
• 8 tablespoons (1 stick) of unsalted butter
• 2 tablespoons freshly parsley, chopped

Directions

• Mix the flour with the salt and pepper on a large plate.
• Dredge the shrimp in the flour mixture and set aside.
• Meanwhile, heat the oil in a large skillet over high heat.
• Working in batches, saute the shrimp until just golden, about 2 minutes (flip after about a minute).
• Transfer to a paper-towel lined plate.
• Repeat until all shrimp has been sauteed.
• Drain oil from pan and return to stove over high heat.
• Add wine (be careful, may slightly flame), Worcestershire sauce, garlic, lemon juice, and stock to pan.
• Cook until liquid is reduced by half, about 6 - 7 minutes.
• Whisk in butter and season to taste with salt and pepper.
• Reduce heat to medium and add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
• Sprinkle with parsley, just before serving.
• Enjoy!