Lemon Prawn Scampi

    Lemon Prawn Scampi

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    35min


    60 people made this

    Large prawns that are dusted with flour then fried in hot oil. They are then heated until just warm in a simmering sauce of reduced white wine and lemon juice.

    Ingredients
    Serves: 4 

    • 1 cup olive oil
    • 1kg large prawns, peeled and deveined
    • 1 cup (130g) plain flour
    • 1 1/2 cups dry white wine
    • 1 tablespoon Worcestershire sauce
    • 5 cloves garlic, minced
    • 5 tablespoons fresh lemon juice
    • 1/2 cup chicken stock
    • 130g butter, diced
    • salt and pepper, to taste
    • 2 tablespoons chopped fresh parsley

    Directions
    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a deep frying pan, heat the olive oil over medium-high heat. Lightly coat the prawns in flour. In batches, saute prawns in oil until golden brown; each batch should take approximately 2 minutes. Drain on paper towels.
    2. Discard oil then add the wine, Worcestershire sauce, garlic, lemon juice and chicken stock to the frying pan. Cook over high heat until liquid has reduced by half, about 5 minutes. Stir in butter and season with salt and pepper to taste. Lower heat to medium, add prawns then cook until prawns are heated, about a minute. Sprinkle with parsley before serving.
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    Reviews and Ratings
    Global Ratings:
    (63)

    Reviews in English (63)

    by
    58

    I made this twice. The first time I followed the recipe exactly and it was very good. The second time, I didn't flour the shrimp and I thought it was even better. Thanks for sharing your wonderful recipe.  -  30 Aug 2003  (Review from Allrecipes USA and Canada)

    by
    38

    This recipe is delicious!! For those that said the flour made it gooey - next time don't use so much flour. Just barely coat the shrimp and shake off excess. Nummy!!  -  18 Apr 2003  (Review from Allrecipes USA and Canada)

    by
    31

    My husband and I thought this recipe was great! However, next time, we will not add the floured shrimp back into the sauce but rather pour the sauce mixture overthe floured shrimp just before serving to prevent the shrimp becoming gluggy  -  22 Jan 2008  (Review from Allrecipes USA and Canada)

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