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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From one of my cookbooks, but I don't know which one. I got rave reviews on this at a party from pretty picky critics (my family who don't mind telling me when something isn't good). I served it as an appetizer but there is no reason why you can't serve it as the main course (its good enough). As usual, ignore the cooking times since I don't look at the clock when I cook. Ingredients:
2 lbs large shrimp, peeled, deveined, and butterflied |
1 cup flour |
1 cup extra virgin olive oil |
1 1/2 cups dry white wine |
1 tablespoon worcestershire sauce |
5 garlic cloves (to taste) |
1 lemon, juice of |
1/2 cup chicken stock |
8 tablespoons butter, cut into small pieces |
salt and pepper |
2 tablespoons parsley, minced |
Directions:
1. Dredge shrimp in flour
2. Heat oil in a large skillet over medium-high to high heat and saute shrimp in the oil until almost cooked through.
3. Transfer shrimp to a paper towel lined plate.
4. Add wine, Worcestershire sauce, garlic, lemon juice, and stock to the pan.
5. Bring to boil and cook until liquid is reduced by half (this may cook at a lower light if time is needed).
6. Whisk in butter and season to taste with salt and pepper.
7. Reduce heat to medium and add shrimp, toss to coat and reheat for a minute or so.
8. Sprinkle with parsley before serving.
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