• 1 cup olive oil
  • 2 pounds large shrimp – peeled and deveined
  • 1 cup all-purpose flour
  • 1 ½ cups dry white wine
  • 1 tablespoon Worcestershire sauce
  • 5 cloves garlic, minced
  • 5 tablespoons fresh lemon juice
  • ½ cup chicken broth
  • ½ cup butter, diced
  • salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • Directions

  • Step 1

    In a deep skillet, heat the olive oil over medium-high heat. Lightly coat the shrimp in flour. In batches, saute shrimp in oil until golden brown; each batch should take approximately 2 minutes. Drain on paper towels.


  • Step 2

    Discard oil and add the wine, Worcestershire sauce, garlic, lemon juice, and chicken broth to the skillet. Cook over high heat until liquid has reduced by half (approximately 5 minutes). Stir in butter and season with salt and pepper to taste. Lower head to medium, add shrimp cook for 1 minute (until shrimp are heated). Sprinkle with parsley before serving.

  • Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

    Source: Read Full Article