Skampi Auf Wienerische Art Shrimp Viennese Style
Indulge in the elegant flavors of *Skampi Auf Wienerische Art Shrimp Viennese Style*, a sophisticated Austrian-inspired dish perfect for dinner parties or special occasions. Succulent large shrimp are sautéed in a fragrant blend of olive oil, butter, garlic, and a hint of paprika, then elevated with a splash of dry white wine and fresh lemon juice. The dish is crowned with golden, buttery breadcrumbs for a delightful crunch, while fresh parsley adds a burst of vibrant color and aroma. Ready in just 35 minutes, this recipe strikes the perfect balance between simplicity and refinement. Serve these buttery shrimp with lemon wedges for a zesty finish, and pair them with crusty bread or a light salad to complete this gourmet experience. Whether you're looking for a quick yet classy seafood recipe or a unique twist on shrimp dishes, this Viennese-style creation is sure to impress.
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Recipe Information
Ingredients
- 500 grams Large shrimp (peeled and deveined)
- 100 grams Unsalted butter
- 100 grams Plain breadcrumbs
- 3 pieces Garlic cloves (minced)
- 100 milliliters Dry white wine
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges (for serving)
Instructions
1. Rinse the shrimp under cold water and pat them dry with paper towels. Set them aside.
2. In a large skillet, heat the olive oil over medium heat and melt 50 grams of butter. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the shrimp to the skillet and sprinkle with salt, black pepper, and paprika. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove the shrimp and set them aside.
4. In the same skillet, deglaze with white wine. Stir well to scrape up any bits from the bottom of the pan, and let the liquid reduce by half, about 2-3 minutes.
5. Add the remaining 50 grams of butter and lemon juice to the skillet. Stir until the butter is fully melted and combined.
6. Sprinkle the breadcrumbs evenly over the sauce in the skillet. Stir to coat the crumbs in the butter sauce, then continue cooking for 3-4 minutes until the breadcrumbs are golden and crispy.
7. Return the cooked shrimp to the skillet and toss to coat them in the breadcrumb mixture. Let everything heat through for 1-2 minutes.
8. Sprinkle chopped parsley over the shrimp for garnish. Serve immediately with lemon wedges on the side for added freshness.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.5 g | 156% | |
| Saturated Fat | 56.1 g | 280% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 4074 mg | 177% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.0 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1963 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
