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A Shrimp Boat Silhouetted against an Orange Sky
Buy at AllPosters.com
Over 100 Years of
Italian Home Cooking
by Frank Pellegrino, 1998,
Random House, Inc.
pounds large shrimp, peeled,
deveined, and butterflied, with
on, patted dry
cup all-purpose flour
cup seasoned olive oil
cups dry white wine
tablespoons minced garlic
tablespoons unsalted butter
and pepper to taste
of 1 1/2 lemons (optional)
cup chicken broth
tablespoons chopped Italian parsley
1. Dredge shrimp in flour, coating all sides.
Heat oil in a large sauté pan over high heat. When oil is very
not smoking, add shrimp and sauté for 2 to 3 minutes
or until shrimp
just begun to brown. (Do not crowd pan;
sauté shrimp in batches
necessary.) Remove shrimp from
pan and drain off all excess oil.
3. Stir in wine, Worcestershire sauce, and garlic. When well com-
in 4 tablespoons butter and salt and pepper and
bring to a boil.
shrimp to pan. Stir in lemon juice and
broth and return to
Using a slotted spoon, remove shrimp from pan to a warm
5. Rapidly boil sauce for 2 minutes, whisking in parsley and the
butter. Pour over shrimp and serve with crusty
bread to absorb the
At Rao’s we serve 7 shrimp per person. Two pounds
of large shrimp
should yield approximately 38 to 42 shrimp.
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