Thursday, August 9, 2012

Shrimp Scampi

More shrimp!

  • 1 1/2 pound jumbo shrimp, shelled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 garlic cloves, minced
  • 1/4 cup dry white vermouth
  • 1 tablespoon freshly squeezed lemon juice [about 1/2 lemon]
  • 2 teaspoons finely chopped flat-leaf parsley leaves
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon garlic powder

  1. Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Season the shrimp with salt and pepper.
  2. Heat a large skillet over medium heat. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and put the shrimp pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
  3. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt, pepper and garlic powder and toss to combine. 
  4. Divide the shrimp among 4 plates or arrange on a platter and serve with lemon to squeeze over top.

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