Creamy Shrimp Scampi

Shrimp has always been a treat at

Purple Chocolat Home.

Fortunately everyone loves it in many variations.

This is one of my many favorites, any time of

year.

Needing an upscale appetizer?  This creamy shrimp

scampi works is a great choice. You could also serve

it as a main dish or over pasta.

Shrimp Scampi Recipe

3 T. butter

2 T. finely chopped onion

1/4 C. minced garlic (around 8 fresh cloves, more or less)

3/4 T. white wine vinegar

1/2 tsp. salt

1/2 tsp. Italian seasoning

pinch red pepper flakes

1/4 tsp. black pepper

juice of 2 lemons

1 C. heavy cream

1 T. flour dissolved in 1/2 C. cold water

1 1/2 lb jumbo shrimp (11-15 count per pound)

Melt butter and saute onion and garlic until

soft.  Add remaining ingredients except the shrimp.

Heat over medium heat until thickened.

Meanwhile bring a pot of water to boil with 2-3 tsps.

Montreal Chicken Seasoning (or seasoned salt) added.

Add shrimp.  Bring back to a boil and boil for 1 minute.

Drain shrimp and add to the sauce.  Heat through.

Do not overcook the shrimp.  Serve with toasted

crusty garlic bread or over pasta.  (I would

probably double the sauce if I were serving it

over pasta.)

Click here for printable recipe.

Enjoy!

I will be posting this with

Tasty Tuesday, Foodie Friday