Sunday, August 8, 2010

Classic Shrimp Scampi

Hey there! Thanks for being patient while I went away on vacation. John and I had the best time. We also had some great food! I am inspired to try to remake some of the deliciousness that I had on vacation- so there will be a lot of yumminess coming up. I am also excited to get back in my kitchen- I have missed cooking!

This shrimp scampi was made before we went away. It was a very traditional version of shrimp scampi but it was probably one of my favorite varieties. I liked that the wine took a staring roll in the flavor. I typically make shrimp scampi with mostly chicken broth and a splash of wine. This version gave it a more classic and traditional flavor. John and I both agreed that this version was a winner. We couldn't get enough of the buttery, winey sauce. In my opinion one of the best things about this recipe is how quickly it gets on the table. It makes for a perfect weeknight meal. A real must try if you are looking for a simple, classic, scampi recipe.

Source: The Food Network

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

Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.

Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the 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.

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 and pepper to taste and toss to combine.

Divide the shrimp among 4 plates or arrange on a platter and serve.

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