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George's Shrimp Scampi

Soup 'n Salads
Spuds 'n Veges

Recipe Form
Ingredients: George Dudley is my brother-in-law and a Sautee Chef by profession in Bensalem, Pennsyslvania. He is also a dance instructor and has given me lessons in both cooking and dance.
1-1/2 lbs Jumbo Shrimp (7 per person)
1 box Angel Hair (rice or linquini preference)
flour and olive oil
2 garlic bulbs
2 cans of chicken broth or stock
5 pads of real butter and one lemon
1 cup of Saturn or White Chardonney Dry wine
  1. Chop garlic in tiny pcs and marinate in olive oil.
  2. Peel and cut shrimp in half, butterfly style.
  3. Soak in water (5 min); drain until dry.
  4. Flour shrimp.
  5. Sautee in olive oil with minced garlic.
  6. Cook on both sides lightly 'til half done.
  7. Carefully pour out oil leaving a few Tbsps.
  8. Now add the following:
    • 2 cans of chicken stock (1/2 can per person)
    • 1 cup of wine
    • 5 pads of real butter
    • 5 salt, pepper shakes and juice from lemon
  9. Serve over angel hair or your preference. (Great with Caesar Salad, garlic bread, and Chardonnay or Sauvignon Blanc.)
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