Shrimp Scampi From The Wool Growers Basque Restaurant Recipe

Name: Shrimp Scampi From The Wool Growers Basque Restaurant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 -36 medium shrimp, shelled and deveined; 2 tablespoons olive oil; 1 teaspoon salt; 1 teaspoon pepper; 1/4 cup flour; 1 cup dry white wine; 1 1/2 cups kerry irish gold sweet butter; 1/4 cup lemon juice; 1/4 cup heavy cream; 2 tablespoons chopped parsley

Servings: persons

30 -36 medium shrimp, shelled and deveined
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 cup flour
1 cup dry white wine
1 1/2 cups kerry irish gold sweet butter
1/4 cup lemon juice
1/4 cup heavy cream
2 tablespoons chopped parsley

1
Saute raw, shelled, deveined shrimps in olive oil until the shrimps turn pink ~ just a minute or two! Don't overcook these.
2
Remove shrimp.
3
Warm wine over medium heat ~ but do not boil. Lower flame to low heat and add shrimp and cook for 1 minute.
4
Add 1-1/2 cups butter and melt.
5
Add 1/4 cup lemon juice.
6
Add 1/4 cup heavy cream and cook until the sauce thickens ~ again, just a minute or 2.
7
Sprinkle with 2 T chopped parsley and serve over rice or pasta or just by itself.
8
Note: minced garlic TO TASTE can be added to this at any stage ~ from sauteing the raw shrimp through the last step of adding the heavy cream.

1505

kcal

Calories

Fat

Carbs

182

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 -36 medium shrimp, shelled and deveined, 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon pepper, and more.

Yes, Shrimp Scampi From The Wool Growers Basque Restaurant falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Scampi From The Wool Growers Basque Restaurant

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