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Absolutely the Best Shrimp ScampiLenten Season



Servings: 4


  • 1/2 C all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 pounds fresh shrimp, shelled and deveined without tails
  • 1/2 cup olive oil
  • 4 cloves garlic, minced
  • 1 shallot, chopped
  • 1/2 cup fresh parsley, minced
  • 1/2 teaspoon dried oregano, crushed
  • 2 tablespoons white wine
  • 2 tablespoons brandy


  • In a small bowl, combine flour, salt, pepper and cayenne pepper. Mix thoroughly.
  • Dredge shrimp in flour mixture.
  • 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.
  • 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.
  • 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.
  • Place the serving dish of shrimp in a preheated broiler for about 2 minutes.

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