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Garlic Shrimp

ChefTips's picture
Ingredients
  U 15 (extra large) shrimp 10
  Garlic 10 Clove (50 gm)
  Flour 1 Cup (16 tbs)
  Paprika 2 Tablespoon
  Cayenne pepper 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  White wine 1⁄8 Cup (2 tbs)
  Butter 2 Tablespoon
Directions

To begin, rinse and thaw your large shrimp in cool running water. Lightly pat dry. In a wide tupperware dish, place the flour, paprika and cayenne pepper. Mix lightly with your hands and coat each piece of shrimp on both sides.
Heat saute pan over high heat.

Add clarified butter and garlic. Stir for 1 minute, then add all of the shrimp, which has been coated in the flour mixture. Saute 3 minutes on each side.

After 3 minutes on the second side, add the 1/8 cup of white wine and 2 tablespoons butter. Saute, turning shrimp occasionally, until it reaches a caramel brown color.

Remove shrimp immediately and serve with two mounds of sticky steamed calrose rice and a lemon wedge, spooning extra garlic butter sauce over the rice and shrimp. Add extra salt and cayenne pepper to taste if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Stir Fried
Ingredient: 
Seafood
Servings: 
2

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4 Comments

7unity's picture
I am an inexperienced cook. The recipe calls for shell-on shrimp, deveined. Batter is then prepared and shrimp coated. It seems to me the shells should have been peeled off prior to the battering, or am I in error?
Anonymous's picture
The shell of the shrimp is often kept on to retain flavor and tenderness during cooking, and is removed by the diner before eating. You may be surprised to learn that in many Asian deep fried shrimp dishes, the whole shrimp is consumed--shell and all!
shantihhh's picture
This is true in many countries (Asian and European & some Americans) consume the shells of light shelled shrimp/prawn. Of course had shelled types must be peeled prior to eating. Some shrimp just like soft shell crabs are eaten shell and all!
Anonymous's picture
I just did a search on making garlic scampi recepie and found here. No i'm addictd this all because I stopped by the Giovanni's shrimp truck yesterday and LOVED it. Never ate a very tasting garlic shrimp scampi before. And what is the name of the cooking wine you suppose to use?