Shrimp Scampi with Sun-Dried Tomatoes

 

1-lb. shrimp, peeled and deveined
1 Tbsp. olive oil
1/4 c. minced shallots or onion
2 tsp. minced garlic
1/4 c. brandy or dry sherry
2 Tbsp. minced sun-dried tomatoes
1 Tbsp. lemon juice
2 Tbsp. butter
1 Tbsp. minced fresh parsley

Heat olive oil in a 10-12" frying pan over medium-high heat. When oil is very hot, add shrimp and cook, stirring until all shrimp display an orange color on the outside and are just a bit translucent in center (cut into the back of several shrimp to test). Allow 3-4 minutes for our Jumbo Shrimp. Transfer shrimp to a plate and cover to keep warm. Add the shallots and garlic to the pan and stir until fragrant, about 1 minute. Add brandy, tomatoes and lemon juice and boil until liquid is reduced to about 1 tablespoon. Remove from heat; add butter and parsley and stir until melted. Return shrimp to pan and toss to coat with sauce. Stir over medium heat just a minute if needed to reheat shrimp.

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Shrimp Scampi with Sun-Dried Tomatoes

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