Shrimp Scampi is a very popular dish. The classic recipe includes shrimp, butter, garlic, white wine and lemon juice. Adding some chicken broth and a tablespoon of Worcestershire Sauce, I think, gives it more flavor. And a trick I learned from Chef John King to dust the shrimp in rice flour gives them a nice, crispy texture.
2 pounds large shrimp, peeled and deveined
1/2 cup rice flour
1/4 cup olive oil
4 tablespoons unsalted butter
1/2 cup dry white wine
4 cloves of garlic, finely diced
2 tablespoons lemon juice
1/2 cup chicken broth
1 tablespoon Worcestershire Sauce
Kosher salt and fresh ground pepper
3 tablespoons chopped flat leaf parsley
1 lemon cut into wedges for garnish
In a large skillet, heat the olive oil over high heat. Dredge the shrimp in the rice flour and saute the shrimp in 2 batches, turning them once so they are golden on both sides, about 2-3 minutes. Set aside.
Turn the heat down to medium, add 2 tablespoons of butter and saute the garlic for about 2 minutes until soft but not brown. Deglaze the skillet with the wine. Then add the chicken broth, lemon juice and Worcestershire Sauce and cook down 2-3 minutes. Now whisk in the remaining butter. Add salt and pepper to taste. Add back the shrimp and the chopped parsley. Serve with Homemade Rice Pilaf or pasta. Garnish with lemon wedges.