More Great Recipes: Main Dish | Shellfish | Stove

Shrimp Scampi-Style


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Member since 2006

Serves 8 | Prep Time | Cook Time 15 to 20

Ingredients

24 large shrimp (about 1-1/2 pounds total)
1/2 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3 tablespoons minced garlic
1/3 cup minced shallots
2 cups dry white wine
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon finely chopped Italian (flat-leaf) parsley
2 teaspoons snipped fresh thyme


Peel and devein shrimp, leaving tails intact; sprinkle with 1/2 teaspoon salt.


Set aside.


n a large skillet, combine butter and olive oil. Heat over medium heat.


Add garlic; cook and stir for 1 minute.


Add shallots; cook and stir until tender, about 3 minutes.


Add shrimp, wine, lemon juice, and 1/2 teaspoon salt; bring to boiling.


Reduce heat and simmer, uncovered, for 2 to 3 minutes or until shrimp turn opaque, stirring occasionally.


Remove shrimp with a slotted spoon; cover and keep warm.


Continue to gently boil liquid in skillet, uncovered, about 15 minutes or until liquid is slightly thickened and reduced to about 1 cup. Stir in parsley and thyme.


Return shrimp to skillet and toss gently to coat with liquid in skillet.


Transfer to a serving dish; serve warm.


Pairs Well With


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