Ingredients:
2 lbs Shrimp, shelled and deveined.
1/4 cup Olive Oil
3-4 cloves Garlic, minced
6 Tbsp unsalted Butter
1-2 tsp Cayenne Pepper
1/2 tsp Cornstarch
1/2 tsp Salt
1/3 cup Vermouth or Dry White Wine
3 Tbsp Lemon Juice
1/2 cup Parsley, chopped fine
2 lbs Shrimp, shelled and deveined.
1/4 cup Olive Oil
3-4 cloves Garlic, minced
6 Tbsp unsalted Butter
1-2 tsp Cayenne Pepper
1/2 tsp Cornstarch
1/2 tsp Salt
1/3 cup Vermouth or Dry White Wine
3 Tbsp Lemon Juice
1/2 cup Parsley, chopped fine
Directions:
- Heat the Olive Oil in a large skillet and cook the Shrimp and Garlic on low heat.
- In a bowl combine the Butter, Cayenne Pepper, and Cornstarch.
- Add the prepared Butter, Vermouth, Lemon Juice and Salt to the pan.
- Simmer for 2-5 minutes.
NOTES: This is an Italian-American recipe and should be differentiated from English Scampi which consists of breaded Lobster tail meat.
Serving Suggestions:
- As an Appetizer
- On top of Pasta or Rice
- On a Salad
