icon-location Cleveland, OH

Gamberoni Con Aglio, Limone & Vino Blanco A Sauté of Gulf Shrimp, Garlic, Lemon & Chablis

Seafood

Serves 4

Ingredients for Gamberoni Con Aglio, Limone & Vino Blanco

24 (15-20 count) Gulf Shrimp, peeled
3 tbsp Olive Oil
6 oz Unsalted Butter
2 Lemons, 1 wedged & 1 halved
¼ cup Chablis
8 Garlic Cloves, sliced
¼ cup Bread Crumbs, toasted
¼ tsp Paprika
1 tsp Parsley, chopped
4 sprigs Italian Leaf Parsley
Salt & Pepper, to taste
Flour, for dusting

Method for Gamberoni Con Aglio, Limone & Vino Blanco

• Lightly flour the shrimp, dusting off the excess.
• Heat the oil and butter in a large sauté pan over a medium-high heat.
• When the oil is almost smoking, the add garlic and sauté until it is lightly browned.
• Add the shrimp, salt, pepper, and paprika. Cook until translucent, approximately three minutes.
• Drain and retain cooking juices.
• Return the pan to the fire and deglaze with Chablis and lemon juice. Add the remaining retained cooking juices to the pan. Sprinkle in the bread crumbs, keeping the sauce lightly loose.

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