The best scampi ever. Will melt in your mouth. Serve with a rice pilaf and salad for a wonderful meal.
Ingredients
- all-purpose flour: 0.5 cup
- salt: 0.25 tsp
- black pepper: 0.5 tsp (freshly ground)
- cayenne pepper: 0.25 tsp
- ½ pounds fresh shrimp, shelled and deveined without tails: 1 piece
- olive oil: 0.5 cup
- garlic: 4 clove (minced)
- shallot: 1 piece (chopped)
- parsley: 0.5 cup (minced, fresh)
- oregano: 0.5 tsp (crushed, dried)
- white wine: 2 Tbsp
- brandy: 2 Tbsp
Metric Conversion
Stages of cooking
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In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly. Dredge shrimp in flour mixture.
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In a large skillet, saute dredged shrimp in olive oil for 5 minutes over high heat. Toss shrimp often to prevent burning. Transfer shrimp with a slotted spoon to a serving dish, leaving the oil in the pan.
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In the same pan, saute the garlic, shallot, parsley and oregano over medium heat for 3 minutes; stirring constantly. Spoon the mixture over the shrimp. Return pan to the heat. Preheat your broiler for medium heat.
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Pour the wine and brandy into the skillet and ignite with a match or lighter. When the flames die down, stir to loosen any browned bits on the bottom of the skillet; pour over shrimp.
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Place the serving dish of shrimp in a preheated broiler for about 2 minutes.
