Hot Buttered Scampi from Tracton's in L.A.
Featured Pinch Tips Video
- 1 lb. butter, clarified
- 1tbsp. minced garlic
- 1 t. salt
- 1 t. pepper
- 1 1/2 lbs. large shrimp, shelled and deveined
1Heat 3 T. butter in large skillet; add garlic and sauté; add salt and pepper
and the shrimp, which can be butterflied if desired.
2Sauté until shrimp
changes color and are tender. Add remaining butter and heat through. Put
shrimp on plates and spoon hot butter over;
3Note: To clarify butter, put
over low heat in small pan until melted and milky solids separate from fat.
Pour off clear fat and discard solids. Don't allow to boil. Serves 4 to 6