It can be tough to make stand-out shrimp scampi when it's everywhere. Blue Fox's trick is to butterfly the shrimp and give them a quick soak in milk before pan-frying them and stirring in the classic white wine, butter and parsley.
12 shrimp, jumbo size
1 cup milk
5 tablespoons flour, divided
salt & fresh ground pepper
oil to fill skillet to 1" depth
2 cups dry white wine
1 tablespoon shallots, minced
1/2 teaspoon garlic, minced
2 teaspoons lemon juice, fresh
1/2 cup butter, at room temperature
chopped fresh parsley
Shell and devein the shrimp, making a long cut down the backs to spread open or butterfly. Soak in milk, to cover, for about 15 minutes; drain and dry on paper towels, then lightly dredge with 3 tablespoons of flour, salt and pepper.
Heat oil in a skillet and fry the shrimp, a few at a time, for about 2 minutes, or until lightly browned. Drain on paper towels and keep warm. Set aside.
Combine the wine, shallots, and garlic in a large shallow pan and bring to a boil. Reduce the liquid to 1 cup. Add shrimp, and boil at high heat for 1 minute. Remove from heat and sprinkle with remaining flour, stirring until blended.
Return to heat, add lemon juice and butter and cook just until the butter is melted. Sprinkle with chopped parsley. Serve at once.
Recipe Source: The Blue Fox Restaurant, San Francisco, California
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