Week Night Yum Yum: Shrimp Scampi

Thursday, April 14, 2011

During our track back down to SoCal we had the amazing pleasure of staying with our good friends. One of my best friends Rochelle made this amazing shrimp dish. I love it because it's filling without feeling heavy like shrimp scampi can sometimes be, often just drenched in oil. On the contrary, this version gets amazing flavor from white wine and brandy for the sauce, and the garlic is nicely restrained. When I make this The Hubsters (who's blood type is Garlic) asks for double the amount, so go ahead and suit the garlic to your own taste. It's an easy dish to prepare that has all the elegance of a weekend meal that's just perfect for a busy weeknight. Add a simple side dish of steamed broccoli or sauteed green beans and you've got a wonderful complete meal. Or, this cous cous side dish Rochelle made that was just perfect. Enjoy it! And thanks Ro!! We miss you guys so much!

Shrimp Scampi for the Week Night   by Kat, from www.allrecipes.com
1/2 cup all-purpose flour

1/4 teaspoon salt
1/2 teaspoon freshly ground black
1/4 teaspoon cayenne pepper
1 1/2 pounds fresh shrimp, shelled and
deveined without tails1/2 cup olive oil
4 cloves garlic, minced
1 shallot, chopped
1/2 cup fresh parsley, minced
1/2 teaspoon dried oregano, crushed
2 tablespoons white wine
2 tablespoons brandy

In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.

In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.Place the serving dish of shrimp in a preheated broiler for about 2 minutes and serve hot!

No comments: