Recipe by Jill
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large shrimp - peeled and deveined
1 1/2 cups
dry white wine
fresh lemon juice
salt and pepper to taste
chopped fresh parsley
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.
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.
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!!
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
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.
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..........
Absolutely fantastic! I too omitted the flour, and boy was it delish.
Delish...but next time I will drop the lemon down a couple of tbsp...but still DELISH@!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Shrimp Scampi
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 277
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