Scampi Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6 tbsp: Butter,
2 lbs: Uncooked jumbo shrimp, shelled and deveined, tails left on
1 tsp: Dried rosemary,
1 tsp: Dried oregano,
6 Cloves: Garlic, cut into fourths, small cloves
1/4 cup: Dry white wine OR dry vermouth,
4 tsp: Grated lemon peel,
2 tbsp: Lemon juice,
2 tbsp: Chopped fresh parsley,
1/4 tsp: Salt,
Pepper to taste,
Directions:
Melt butter in a large skillet. While butter is melting, prepare
shrimp by sprinkling with rosemary and oregano.
Saute garlic chunks in butter until golden. Remove with slotted
spoon and discard. Add shrimp and cook, stirring, until shrimp turns
pink, about 3 minutes (depending on size).
Sprinkle wine, lemon peel and juice over shrimp. Stir and turn shrimp
over medium-high heat 5 minutes longer. Season with salt and pepper
before serving. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Source from luhu.jp
shrimp by sprinkling with rosemary and oregano.
Saute garlic chunks in butter until golden. Remove with slotted
spoon and discard. Add shrimp and cook, stirring, until shrimp turns
pink, about 3 minutes (depending on size).
Sprinkle wine, lemon peel and juice over shrimp. Stir and turn shrimp
over medium-high heat 5 minutes longer. Season with salt and pepper
before serving. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
Source from luhu.jp