Mmmmm good!

Jill

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a deep skillet, heat the olive oil over medium-high heat. Lightly coat the shrimp in flour. In batches, saute shrimp in oil until golden brown; each batch should take approximately 2 minutes. Drain on paper towels.

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  • Discard oil and add the wine, Worcestershire sauce, garlic, lemon juice, and chicken broth to the skillet. Cook over high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower head to medium, add shrimp cook for 1 minute (until shrimp are heated). Sprinkle with parsley before serving.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

317 calories; protein 20.6g; carbohydrates 15.1g; fat 15.4g; cholesterol 203.7mg; sodium 377.4mg. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2004
I made this twice. The first time I followed the recipe exactly and it was very good. The second time I didn't flour the shrimp and I thought it was even better. Thanks for sharing your wonderful recipe. Read More
(61)

Most helpful critical review

Rating: 1 stars
01/25/2004
The shrimp would have been better if you didn't fry the shrimp first. The flour made the shrimp very gooey when you put it in the wine mixture. We will try this recipe again but use ready to eat shrimp instead. Read More
(9)
68 Ratings
  • 5 star values: 33
  • 4 star values: 25
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
01/18/2004
I made this twice. The first time I followed the recipe exactly and it was very good. The second time I didn't flour the shrimp and I thought it was even better. Thanks for sharing your wonderful recipe. Read More
(61)
Rating: 5 stars
04/18/2003
This recipe is delicious!! For those that said the flour made it gooey - next time don't use so much flour. Just barely coat the shrimp and shake off excess. Nummy!! Read More
(38)
Rating: 4 stars
01/22/2008
My husband and I thought this recipe was great! However next time we will not add the floured shrimp back into the sauce but rather pour the sauce mixture overthe floured shrimp just before serving to prevent the shrimp becoming gluggy Read More
(32)
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Rating: 5 stars
01/17/2007
This recipe was excellent. I read previous reviews and decreased the flour--I simply shake the flour lightly over the shrimp before cooking. Also I only use 2 tablespoons of lemon juice and find that there is more than enough lemon flavor--5 tablespoons would be overwhelming. Read More
(26)
Rating: 5 stars
02/02/2009
Excellent mixture; however I added my own twist which took this dish over the top. As most on here I reduced the amount of lemon in the dish and I added chicken cubes as well as a little heavy whipping cream at the end which gave this scampi a delicious creamy garlic taste. Highly recommended.......... Read More
(20)
Rating: 5 stars
11/17/2006
Absolutely fantastic! I too omitted the flour and boy was it delish. Read More
(17)
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Rating: 4 stars
04/03/2007
Delish...but next time I will drop the lemon down a couple of tbsp...but still DELISH@!! Read More
(10)
Rating: 5 stars
12/02/2006
Me and my husband loved this. It had so much flavor. It was a tiny bit greasy but shrimp scampi usually is. Definitely worth giving a try!!! Read More
(10)
Rating: 4 stars
05/27/2003
The first time I've ever attempted Shrimp Scampi and it was excellent! I agree with rater #1 frying the shrimp coated with flour made the entire dish kind of gooey/lumpy but it tasted great anyway next time I will forego the flour and fry the shrimp plain.. Read More
(9)
Rating: 1 stars
01/25/2004
The shrimp would have been better if you didn't fry the shrimp first. The flour made the shrimp very gooey when you put it in the wine mixture. We will try this recipe again but use ready to eat shrimp instead. Read More
(9)
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