Saturday, 12 April 2014

Garlicky Shrimp Scampi

This is one my favourite appetizers!! It is so lemony, garlicky and buttery!!! I like to buy a fresh baguette and slice it up slice to sop up all the sauce.

1 ½ pounds large shrimp (peeled, deveined, with tail intact)
½ Cup all purpose flour
Kosher salt
Freshly ground black pepper
2 Tablespoons olive oil or vegetable oil
8-10 Tablespoons butter
4 cloves minced garlic
¼ Cup dry white wine
Zest of one lemon
2 tablespoons fresh lemon juice
2 Tablespoons fresh parsley chopped
One fresh baguette sliced

In a shallow bowl combine flour and salt and pepper.
In a large frying pan, heat oil over medium high heat.
Toss half of the shrimp in the flour mixture. to evenly coat, shaking off the excess.
Add shrimp to hot oil. Turning occasionally, about three minutes.
Transfer to a plate and tent with aluminum foil to keep warm.
Repeat with remaining shrimp, adding more oil as needed.
Heat butter in frying pan over medium low heat.
Add garlic, stirring frequently. Cook until garlic is fragrant but not browned, about two minutes.
Add wine,lemon zest, and lemon juice. Bring to boil over high heat. Cook until reduced by half.
Reduce heat to low. Whisk in one tablespoon at a time to form a creamy emulsion.
Return the shrimp to the sauce, mix gently to coat. Remove from heat and season with salt and pepper.
Transfer to a serving dish, sprinkle with parsley.
Serve with sliced bread.

Combine flour, salt and pepper.

Add half the shrimp to the flour mixture and shake off excess flour.

Heat oil in a frying pan.

Cook shrimp, turning. Cook for about three minutes.

Remove cooked shrimp to a plate and cover with foil to keep warm. Cook remaining shrimp.

Heat 2 tablespoons butter over medium low heat. Add garlic, cook until fragrant.  Add lemon juice, zest and wine. Cooked until sauce reduced by half.

Add remaining butter,  whisking in one tablespoon at a time.

Add shrimp to pan and toss to coat.

Season to taste. 

Transfer to serving plate. Sprinkle with parsley. Serve with bread.

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