Wool
Growers serves the dishes of the South of France and
Northern Spain which make the Basque region a much-visited
location for food lovers everywhere. Now Jenny Maitia shares
her favorite recipes with you. Enjoy!
SHRIMP SCAMPI
1 1/2 cups butter
1 cup white wine
2 TBSP parsley
1/4 cup lemon juice
1/4 cup heavy cream
30 to 36 deveined shrimp
Flour
Salt, pepper, and flour shrimp. Sauté in oil until pink.
Do not over cook. Drain. Warm 1 cup of white wine in a large skillet.
Add shrimp and cook for a minute on low heat. Add butter, lemon
juice, and heavy cream until sauce thickens, just a minute or two.
Sprinkle with parsley and serve with rice, pasta or on its own.
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Photo courtesy of Focus on Living - Bakersfield
Californian |
