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Rao's Shrimp Scampi

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Shrimp Scampi

Rao's Cookbook:
Over 100 Years of
Italian Home Cooking
by Frank Pellegrino, 1998,
Random House, Inc.

Serves 6

2 pounds large shrimp, peeled,
deveined, and butterflied, with
tails left on, patted dry
1 cup all-purpose flour
1 cup seasoned olive oil
1 1/2 cups dry white wine
Approximately 1 tablespoon
Worcestershire sauce, or
to taste
2 tablespoons minced garlic
8 tablespoons unsalted butter
Salt and pepper to taste
Juice of 1 1/2 lemons (optional)
1/2 cup chicken broth
2 tablespoons chopped Italian parsley

1. Dredge shrimp in flour, coating all sides.
2. Heat oil in a large sauté pan over high heat. When oil is very
hot but not smoking, add shrimp and sauté for 2 to 3 minutes
or until shrimp have just begun to brown. (Do not crowd pan;
sauté shrimp in batches if necessary.) Remove shrimp from
pan and drain off all excess oil.
3. Stir in wine, Worcestershire sauce, and garlic. When well com-
bined, whisk in 4 tablespoons butter and salt and pepper and
bring to a boil. Return shrimp to pan. Stir in lemon juice and
broth and return to a boil.
4. Using a slotted spoon, remove shrimp from pan to a warm
serving platter.
5. Rapidly boil sauce for 2 minutes, whisking in parsley and the
remaining butter. Pour over shrimp and serve with crusty
bread to absorb the delicious sauce.

Note: At Rao’s we serve 7 shrimp per person. Two pounds
of large shrimp should yield approximately 38 to 42 shrimp.

Featured Archive Recipes:
Rao's  Recipes from the Neighborhood
Scampi Appetizer "Alla Buonavia"
(Lidia Bastianich)
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