Shrimp Scampi

By JenHall

This was very good! Was definately "fried" though, we aren't used to fried food so it sat a little heavy in the tummy but if you are used to and like fried food - you will love this.

We added 1/8 cup lemon juice (bottled, not freshly squeezed) and 2 Tablespoons butter to step 3 to make more of a sauce to pour over the shrimp (this was suggested by some people on allrecipes.com who had tried the recipe).

We served over multi-grain angel hair pasta. Maybe not enough sauce still to serve this way but all in all, it was very good!

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1-1/2 pounds fresh shrimp, shelled & deveined without tails
• 1/2 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

Details

Servings 4

Preparation

Step 1

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

2) 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.

3) In the same pan, saute the garlic, shallot, parsley, & 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.

4) Pour the wine & 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.

5) Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

Calories: 500; Total Fat: 29.7g; Cholesterol: 269mg (doesn't include the added lemon juice & butter)