15 Sep Shrimp Scampi
- 1/4 c. all-purpose flour
- 1/2 tsp. ground black pepper
- 1 tsp. crushed red pepper
- 1 lb. shrimp peeled and deveined
- 4 T. canola oil
- 2 cloves garlic minced
- 2 T. white wine
- 1/4 c. lemon juice
- 2 T. butter cold, cubed
- 1 T. parsley chopped
In a large bowl, combine the flour, black pepper, and red pepper flakes.
Toss the shrimp in flour mixture and coat evenly.
In a large, non-stick pan over medium-high heat, heat half of the canola oil.
Sauté the shrimp for approximately 3 minutes on each side or until pink and cooked through.
Transfer the cooked shrimp to a plate or sheet tray to rest.
In the same pan, combine the garlic, wine (or chicken broth), and lemon juice.
Using a wooden spoon, stir the mixture and cook until it simmers.
Turn off heat and stir in the cold butter in small amounts until it is all in.
Add the shrimp back to the pan.
Add parsley and toss or stir until shrimp is coated.
Low sodium chicken broth may be substituted for white wine.