Garlic Shrimp Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| 10 shell-on U-15 (extra large) shrimp, deveined | ||
| Garlic | 1 Clove (5gm), peeled | |
| Flour | 1 Cup (16 tbs) | |
| Paprika | 2 Tablespoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| White wine | 1/8 Cup (16 tbs) | |
| 2 tablespoons regular butter | ||
Directions
To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
Heat saute pan over high heat.
Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.
After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.
Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.
Comments
Comments: 4 |
Add a Comment
Anonymous says :
I just did a search on making garlic scampi recepie and found here. No i'm addictd this all because I stopped by the Giovanni's shrimp truck yesterday and LOVED it. Never ate a very tasting garlic shrimp scampi before. And what is the name of the cooking wine you suppose to use?
Posted on: 19 March 2010 - 12:44pm
shantihhh says :
This is true in many countries (Asian and European & some Americans) consume the shells of light shelled shrimp/prawn. Of course had shelled types must be peeled prior to eating. Some shrimp just like soft shell crabs are eaten shell and all!
Posted on: 6 August 2009 - 8:27pm
7unity says :
I am an inexperienced cook. The recipe calls for shell-on shrimp, deveined. Batter is then prepared and shrimp coated. It seems to me the shells should have been peeled off prior to the battering, or am I in error?
Posted on: 14 April 2009 - 8:33am
Anonymous says :
The shell of the shrimp is often kept on to retain flavor and tenderness during cooking, and is removed by the diner before eating. You may be surprised to learn that in many Asian deep fried shrimp dishes, the whole shrimp is consumed--shell and all!
Posted on: 6 August 2009 - 2:53am
Chef
