Shrimp Scampi | Anthropology Department

Shrimp Scampi1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste

Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side.

Do not overcook. Add chopped parsley and salt and pepper before serving.

Garnish with lemon slices and parsley sprigs if desired.

Makes 8 first-course servings.

From Diana Rattray, Southern U.S. Cuisine.