1 1/2 to 2 lbs large shrimp: raw,peeled and deveined
flour
2 garlic cloves, minced
3-4 Tbl butter
2 tbl olive oil
1/2 c dry white wine
juice of 1 lemon
1/4 tsp grated fresh lemon peel
1/2 Tbl fresh chopped parsley
Instructions
Wash shrimp in cold water, drain. Drege lightly with flour - shake off any excess. Melt butter in skillet with olive oil and saute shrimp over low heat about 1 minute per side. You will have to do this in batches, occasionally supplementing the butter and olive oil. Remove shrimp with slotted spoon.
Saute garlic in pan juices, add lemon juice and white wine. Simmer until liquid is reduced by half and becomes slightly thickened. Return shrimp to the pan, sprinkle with lemon rind and parsley and cook just until heater through.
Serve with long grain and wild rice along with steamed fresh veggies or serve cold in a salad.
Originally Submitted
6/7/2008
0 Out of 5 from
0 reviews
You can add this Scampi alla Livornese recipe to your own private DesktopCookbook.
