Elegant Shrimp Scampi
Makes 8 servings
|1/4||cup (1/2 stick) plus 2 tablespoons butter|
|6||to 8 large cloves garlic, minced|
|1-1/2||pounds large raw shrimp (about 16), peeled and deveined|
|6||green onions, thinly sliced|
|1/4||cup dry white wine|
|Juice of 1 lemon (about 2 tablespoons)|
|1/4||cup chopped fresh parsley|
|Salt and black pepper to taste|
|Lemon slices and fresh parsley sprigs (optional)|
- Clarify butter by melting it in small saucepan over low heat. Do not stir. Skim off the white foam that forms on top. Strain clarified butter through a cheesecloth into glass measuring cup to yield 1/3 cup. Discard milky residue at bottom of pan.
- Heat clarified butter in large skillet over medium heat. Add garlic; cook and stir 1 to 2 minutes until softened but not brown.
- Add shrimp, green onions, wine and lemon juice. Cook and stir until shrimp turn pink and are firm and opaque, 1 to 2 minutes on each side. Do not overcook.
- Just before serving, add chopped parsley and season with salt and pepper. Serve on individual shell-shaped or small gratin dishes. Garnish with lemon slices and parsley sprigs.
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