The Perfect Shrimp Scampi with white wine and brandy sauce.
yield
time
– 1/2 cup all-purpose flour – 1/2 - 1 teaspoon Kosher salt or to taste – 1/2 teaspoon black pepper – 1/4 teaspoon cayenne pepper – 1 1/2 lb raw shrimp wild-caught raw shrimp, shell removed and deveined without tails – 1/2 cup olive oil – 5-6 cloves garlic minced – 1 shallot chopped – 1/2 cup chives or parsley chopped & divided – 1/2 teaspoon dried oregano crushed – 2 tablespoons white wine – 2 tablespoons brandy
4 servings
30 mins
Start by dredging the shrimp in seasoned flour. You’ll combine salt, pepper, and cayenne to the flour in a shallow dish and use it to coat each shrimp. Make sure to flour both sides of the shrimp.
Heat oil over medium-high heat in a large skillet. Place shrimp into the skillet in a single layer and cook on one side for 5 minutes before flipping for another 2.5 minutes. Transfer shrimp to an oven-safe dish or rimmed baking sheet lined with foil.
To the same skillet with remaining oil, add garlic, shallot, parsley, and oregano. Cook for about 3 minutes, stirring occasionally. At this point, the garlic and shallots will be deliciously fragrant and golden brown. Take this garlic mixture and sprinkle and spread it overtop the resting shrimp.
We’re going to continue using the same skillet to pour the wine and brandy in. Using a lighter or match, light up the liquid. It will produce flames, so keep an eye on it, however, don’t get too close. Once the flames die down, pour the remaining sauce over the shrimps.