G
GregGraves
Guest
- 2 to 4 tbsp olive oil
- 1 pound of shrimp, cleaned, shelled but leave tails on
- 2 to 4 tbsp butter
- 3 large cloves garlic, crushed [or 1 1/2 tsp prepared minced garlic]
- 1 large shallot, minced fine
- 1/4 tsp ground white pepper
- juice of one lemon
- 2 to 4 ounces dry vermouth
- dash of Worcestershire Sauce
- Heat the olive oil in a non-stick skillet. Add shrimp, and cook, stirring occasionally, until they turn pink, about 4 - 5 minutes.
- Add butter to the skillet. Then add the garlic, minced shallot, white pepper, lemon juice, and vermouth.
- Sautee for a minute or two, turning the shrimp over to season evenly.
- Add a dash or two of Worcestershire Sauce. Blend into the sauce in pan.
- Bring the pan over high heat, stir continuously for another minute until the sauce thickens.
Shrimp Scampi can be served as an appetizer or as a main dish. I like the shallot as it has a milder taste then onion. But use onion instead if that's all you have.