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Shrimp Scampi
Recipe courtesy Emeril Lagasse, 2003

Ingredients
2 pounds shrimp, peeled and deveined - tails left on
Salt and freshly ground black pepper
Olive oil
1 small onion, sliced thinly
2 tablespoons chopped garlic
1 lemon, juiced
1/2 cup white wine
1/2 cup shrimp stock, recipe follows
2 tablespoons cold butter
2 tablespoons chopped parsley leaves
Lemon slices, for garnish


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Rice, as accompaniment

Directions
Season the shrimp thoroughly with salt and pepper.
Heat a large saute pan over medium-high heat. When the pan is hot, add enough oil
to lightly coat the pan. Add the shrimp and quickly saute until just starting to
turn pink, but not cooked through. Remove from the pan and set aside. Add the
onions and saute just until they begin to soften, about 3 minutes. Add the garlic
and cook another 30 seconds. Add the lemon juice, white wine, and stock, and
reduce by 2/3, about 5 minutes. Add the shrimp back to the pan and swirl in the
butter. Finish with the parsley and check for seasoning. Garnish with lemon slices
and serve over rice.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved