Shrimp Scampi
Ingredients: jumbo shrimp, salt, sugar, water, oil · 30 min cook time · 280kcal · $18.50
Ingredients
1.5pounds jumbo shrimp, 3tablespoons salt, 2tablespoons sugar, 1quart water, 2tablespoons oil, 1cup white wine, 4sprigs thyme, 8cloves garlic, 0.5teaspoon red pepper flakes, 0.25teaspoon black pepper, 3tablespoons lemon juice, 1teaspoon cornstarch, 4tablespoons butter, 1tablespoon parsley
Instructions
1. Peel the shrimp starting from the bottom swimming legs to the top, and save the shells.
2. Brine the shrimp in a mixture of salt, sugar, and water for about 15 minutes in the fridge, then pat dry.
3. Heat 1 tablespoon of oil in a pan on high heat, add shrimp shells, and saute until they start to spot brown and white.
4. Remove pan from heat and add white wine and thyme to prevent flare-ups, then return to heat and simmer the stock for 5 minutes.
5. Strain the shrimp stock and press the shells to extract all the liquid gold.
6. Wipe out the skillet, heat 1 tablespoon of oil over medium-high heat, and saute sliced garlic, red pepper flakes, and black pepper for 3 to 5 minutes.
7. Add the prepared shrimp stock and the shrimp into the pan, cover with a lid, and poach the shrimp for about 5 minutes until opaque.
8. Remove the shrimp from the pan, mix lemon juice and cornstarch, add to the pan, and cook for about a minute until thickened.
9. Take off the heat, whisk in cold butter and chopped parsley until smooth and silky, then return the shrimp to the sauce to coat.
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